David Burke's Primehouse Dry Aging Room Tour

Join our Executive Chef Rick Gresh as he takes you on a personal tour of our Dry Aging Room.
Get an intimate view of the process we use to dry age our prime beef- including our Himalayan Salt wall!

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• David Burke's Primehouse
• Dry Age
• Prime Beef
• Chicago
• Steak
• Restaurant
• steakhouse
• primehouse
• himalayan
• himalayan salt
• prime
• prime beef
• aging room
• dry aging room
• Rick Gresh
• David Burke
• salt
• pink salt
• dry aging process
• dry aged steak
• Michael Mason
• Executive Chef
• chef

[aurakacih]

thanks for d informative vid. wonder how the aged kidney and liver tasted..

[Primehouse]

@aurakacih It was incredible...very (very) intense flavor...

[Chookiman]

Is that grain feed beef ?

[Primehouse]

@Chookiman It is a special blend that combines both grain and corn at different stages of development...

[clodester]

So dry aged meat is very similar to brascola apart from not salting the meat?

[Primehouse]

@clodester yes and no...the end of the brascola process, when it sits out to dry, is similar, but as you said there is never a time where our beef sits in a curing compound... 

[spraguedawley]

ADAM GOLOVOY SHOULD EAT HERE!!!

[MrMZaccone]

Would he actually serve the 2 1/2 year old meat? Or, is that just an experiment?

[mpsd030]

@jagang32 This coming from someone who has 40 plus years in the meat business. Your opinion sir is obviously compromised because you have lived a life of measuring monetary success from selling beef PER POUND and NOT BY TASTE. The complexity of beef when aged is overwhelmingly superior to beef that is not. The blandification of the american pallet is done solely by the need for capitalist like yourself selling quantity of food and not selling quality.

[lbarcos1]

@mnmason11 thanks for your fast answer, please let me know wich day durign the week is better for you to show me and explanin the dry ageing process in place, and then i will booking my fly ticket, please let me know the adress of the Restaurant and if the same to the storage of dry aged beef. thanks Luis Barcos

[mnmason11]

@lbarcos1 Certainly!-- just let us know when you're coming and we'll be happy to show you around...

[jagang32]

After 40 plus years in the meat business, I find it amazing that anyone falls for this bullshit, meat does not age in primal cuts, it rots, the next time you pay a lot of money for a steak, and you get an off taste from the side, or the end, remember thats rotten meat you are tasting! Him saying that they get all of their beef from one bull is a huge truck load of bullshit! P.S. organ meat does not age (liver, kidneys etc.) it just rots faster!

[ActaFoolzz]

that rib eye at the end doesn't look very appealing...or edible for that matter...