Marrow Meatings will be a monthly gathering where our butchers and chefs discuss different topics related to butchery and cooking. This is a great way to get to know our butchers and be able to pick their brains with questions you may have. This Meating we will discuss Dry-Aging. This topic is a very hot topic in the butchering industry and we will explain in detail what exactly is the process that happens when dry-aging. Also, discuss how to be able to accomplish the same results at home. We will also demonstrate breaking down a dry-aged loin. At the end of the discussion we will host a tasting a various ages of beef, and wine, so you can truly taste the differences side by side.