Introduction to Dry Aging | Berkshire Pork

Certified Master Chef Rich Rosendale will talk about the versatility and precision of Dry Ager.The company was founded in Germany and had numerous models to choose from to accommodate the space needs of your kitchen.Chef Rosendale will also explain how all cuts of meat can benefit from the Dry Ager, not just Prime and Choice.

Finally, Chef Rosendale will share with you the diversity of its use and how it doesn’t just pertain to beef but all cuts from different animals and the variety of desired results.