Dry Aged 12 oz New York Striploin

Dry Aged 12 oz New York Striploin from Prairie 360

By: Prairie 360  23-03-2015
Keywords: fine dining, fine dining cuisine, Fine Dining Winnipeg,

Dry aging beef for 35 days has a two-fold purpose. Firstly, the flavour, moisture is evaporated from the muscle which creates a greater concentration of beef flavour and taste without drying out the steak. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to a much more tender cut of beef. At Prairie 360 we are proud to serve only locally raised, hormone free Manitoba Beef. We are in partnership with local beef producers who proudly represent the best of Manitoba’s product with no compromise. Giving you the most natural, healthy and best tasting beef possible. All of our aging is done in house. Our temperature controlled dry age room is equipped with blocks of Himalayan salt bricks and wood chips and spices to bring out an incredible flavour, along with our seasoning blend, that is unrivalled in our fair city. All Grilled Entrees are served with pommes fondant, grilled vegetables and a side of horseradish sauce.

Keywords: fine dining, fine dining cuisine, Fine Dining Winnipeg,

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