dry aging | The National Provisioner

Items Tagged with 'dry aging'

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Michael Sullivan (left) and Bryan Butler

Creekstone Farms hosts Cure Camp in New Orleans

Chefs gather to learn the secret to crafting cured and dry-aged meats, making sausages and more.

Fred Wilkinson

March 30, 2023

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NEW ORLEANS – Creekstone Farms Cure Camp brought together about two dozen chefs to sharpen their skills in butchery, curing, dry and wet aging, sausage making, and more.

Beef steak in dry aged meat aging cabinet

Dry-aging to improve palatibility in cull cow beef

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Derico Setyabrata Jerrad F. Legako Stacy Zuelly Yuan H. Brad Kim PhD Siwen Xue Kelly Vierck Paul Ebner

September 28, 2022

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

On-Demand Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

IPPE 2025

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Items Tagged with 'dry aging'

ARTICLES

Creekstone Farms hosts Cure Camp in New Orleans

Dry-aging to improve palatibility in cull cow beef

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