Keep Calm and Color On! Color your Dry Aged Feast

As you prepare for the holidays, sometimes you need a break and a little imagination to put on that perfect feast.  Our artist came up with this view of your holiday dry aged feast.

IMG_3890a

Take a break from the hard work preparing the feast.  Chill out and color!  Print this delectable drawing of a dry aging standing rib roast. Bring out the crayons, colored pencils, watercolors–gather around the pre-feast table as a family and picture that perfect meal together.

If you are still planning for the New Years’ dinner, we’d like suggest you consider a 4-5 dry aged tenderloin, complete with seasoned crusting.  Just check out the six tenderloin recipes for this application of UMAi Dry® to “quick” dry aging delicious filet mignon or Chateaubriand.

You will find recipes for the following:

  • Fresh Herb and Garlic
  • Black Cherry and Black Pepper
  • Coffee Spice
  • Rosemary Almond
  • Fennel Seed and Rosemary
  • Chanterelle and Tarragon

We hope that you find new inspiration in this fresh idea for dry aging.  Tenderloin is already plenty tender, but dry aging for just four to five days will deepen the beefy flavor and allow the seasoning to form the perfect crust.

Wishing you and yours a memorable dry aged feast!