"There's over 10 million dollars in beef in here!" That's what this employee has to say about Pat LaFrieda's new dry-aging room in his decidedly tri-state Italian American accent. The 20 million dollar New Jersey facility is the biggest of its kind in the world, more than twice as big as the next closest according to the employee, and holds up to 15,000 'primal cuts.'
The room has a volume of 108,000 cubic feet and lets its stock sit and age for up to 260 days. During that time, the meat is allowed to dehydrate, creating higher concentrations of flavor. "It should lose about 15 to 20 percent of its water weight in the first 21 days," LaFrieda tells CBS. "The protein is starting to settle in, but the bone won't recede, the fat won't recede."
"I guarantee that smell is awesome," one person comments. "So my question is can I order?" Someone else asks. If you're a steak lover, this room is definitely a version of heaven for you, but steak is expensive these days. If you've ever wondered how much of it $10 million can get you, here's your answer.
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