The Federal Lets Patrons Steak Claims Early on 50-Day Dry-Aged Manhattan Strip
Atlanta chefs Shaun Doty and Lance Gummere have a tender spot for their carnivore customers. That’s why the two, who recently opened The Federal in Midtown with a selection of steakhouse traditions on the menu, are working with Buckhead Beef to dry age their 16 oz. certified black Angus steaks for 50 days.
Now available, the Crescent Avenue restaurant offers guests an opportunity to taste this 50-day dry-aged Manhattan strip steak ($68) on their next dinner visit. The Manhattan is a premium lean cut known for its marbling, tenderness and flavor. Quantities are extremely limited.
When dry aging, beef is placed in a carefully controlled environment that offers cool temperatures and relatively high humidity. This process breaks down enzymes while allowing excess moisture to evaporate, which results in very concentrated and complex flavors.
“Most restaurants dry age their beef for an average of 28 days,” says Doty. “Our 50-day dry-aged steaks are going to have even more intense flavor, making it a meal to remember and a rare treat for steak connoisseurs.”