A True Beef Experience: Chop Chandler’s Dry-Aged Beef Program Redefines Steak Night
Steak lovers rejoice—Chop Chandler has unveiled a dry-aged beef program that’s as much art as it is science.
Spearheaded by Chef Christopher George, known for his culinary finesse from years at Roy’s, this Ocotillo steakhouse now offers an elevated dining experience for carnivores craving something extraordinary.
“Dry-aged beef offers a unique depth of flavor that simply cannot be matched,” George shared. “Our process produces a steak that is not only rich and nutty in flavor but also incredibly tender, making each bite a luxurious experience.”
The Science Behind the Flavor
At the heart of Chop Chandler’s innovation is a state-of-the-art dry-aging cabinet. The meticulous process starts with selecting high-quality cuts like ribeye and strip loin, preferred bone-in for enhanced flavor.
These cuts are stored in a temperature-controlled environment, kept at 34 to 38 degrees Fahrenheit with 80-85% humidity. Specialized cabinets with circulating fans ensure the meat dries evenly, transforming over an aging period of 21 to 60 days.
“We control the entire process in-house to guarantee every steak meets our exacting standards for flavor and tenderness,” explained owner Tom Kaufman.
From selection to the final trim, every step ensures diners get the best. Skilled butchers reveal the tender, flavorful core after trimming the crust, preparing cuts like filet mignon and ribeye to perfection.
More Than Just Steak
While the dry-aged beef program steals the spotlight, regulars have a soft spot for Chop Chandler’s double-cut pork chop.
This 35-ounce masterpiece slow cooks for a day before being caramelized, glazed, barbecue-rubbed, and mesquite-smoked. “I can’t mess with it,” George said, chuckling. “People love the applesauce on top too much.”
With a new menu on the horizon, Chop Chandler aims to modernize its steakhouse offerings while staying true to crowd favorites. For steak enthusiasts, this is one sizzling destination worth visiting.
Want to explore the world of dry-aged beef? Learn how to bring out the best in your steaks and more—visit our homepage today.
