Daniel Boulud Says No Steak Should Ever Be Dry-Aged for 44 Days

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Oui, chef.
Oui, chef. Photo: Owen Franken/Corbis

“Non, I don’t like that — you can’t do it with grass-fed meat, because it would be like that … there would be no fat left in it. For me, 30 days it’s already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.” — The legendary chef says 36 days is okay, but 44? Get out of town. [Independent, Related]