Wednesday, May 14, 2014

The restaurant Knife in Dallas sells steak by the inch, and the smallest portion you can buy is one inch for $80

What makes the cut so special?
The flavor intensity of Tesar's dry-aged steak compared to other dry aged-steaks is due to both the length of the aging process and the fact that he develops white mold on the meat rather than black mold as most steakhouses do. The white mold imparts the pungent flavors of "bleu cheese, popcorn, [and] white truffle" into the meat.