Photographs in this post by Maureen Elizabeth of Maureen Elizabeth Photography.

On a recent trip up north with my father-in-law who apprenticed under a locally-renowned Chicago butcher, he shared with me the secret of the customers’ fierce devotion to the little meat market in the Windy City where he worked: dry aging of steaks for 21 days. My interest in dry-aging was, of course, piqued. Read more