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Why dry-aged burgers are the future


Many steak aficionados like their meat to be dry-aged. Hanging beef under refrigeration for a few weeks results in more concentrated flavor, tenderer meat, and a certain mild gaminess that appeals to a lot of steakhouse diners.

But of course with steak comes meat and fat trim, and some chefs are making that into burgers, either as a byproduct of their own steak preparations or, increasingly, provided by specialty meat purveyors specifically for burgers.

The result is sandwiches with heftier beef flavor that can command significant price tags.

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