Dry-Aged Beef

Only a tiny amount, less than two percent of all good beef, is good enough to be dry-aged and most of this is graded “prime”. Once the steaks have arrived from the slaughterhouse, the meat is stored in our dry-aging cooler for approximately three to four weeks. The temperature in this dry-aging cooler is a constant 34 to 38 degrees F, the humidity a steady 50 to 60 percent. During this process the meat loses a great deal of moisture, but that loss of moisture concentrates flavor. Also, during this process the beef enzymes break down the muscle fibers, tenderizing the meat.

Beef is the cornerstone of Tournedos’ menu, concept and reputation. Tournedos is the only restaurant in Upstate New York that invests in dry-aging and hand-butchering our beef on premises to ensure unparalleled quality, tender texture and outstanding flavor.

Wagyu

Wagyu beef intensely marbled with softer fat, has a higher percentage of monosaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combination of these fats delivers a distinctive rich and tender flavor compared to other beef.

Wagyu’s intense marbling occurs from genetics and from cattle spending more time on special feed, about 30 months compared to commodity beef cattle, which are fed about 24 months. At Tournedos, we serve Durham Ranch Wagyu Beef (and only with a BMS score of 7 to 9). Durham Ranch Wagyu is raised by the Strube Ranch in Pittsburgh, Texas. The Strube Ranch is a family owned and operated cattle ranch with over 100 years of experience raising beef. Durham Ranch Wagyu cattle are all natural; never given any growth-promoting antibiotics or added hormones and are fed an all-natural vegetarian diet.