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The Federal has a steak that has been aged for 50 days

posted on April 24, 2017 at 8:38 am
The 50-day aged Manhattan strip at The Federal PHOTOGRAPH COURTESY OF SHAUN DOTY.

The 50-day aged Manhattan strip at The Federal
PHOTOGRAPH COURTESY OF SHAUN DOTY.

The Federal, the Midtown restaurant from chefs Shaun Doty and Lance Gummere, is expanding its repertoire of steakhouse traditions by introducing certified black Angus steaks that have been aged for a whopping 50 days. Doty worked with Buckhead Beef to develop the limited edition cut.” When I proposed doing the 50-day, no one had ever asked them [to create that] before,” he told me. “Most restaurants dry age their beef for an average of 28 days,” Doty said in a press release. The aging evaporates moisture, which concentrates the flavor. “Our 50-day dry-aged steaks are going to have even more intense flavor.”

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