How We Dry Age Beef In The Finest Spirits To Create Drunken Steaks - Meat N' Bone

How We Dry Age Beef In The Finest Spirits To Create Drunken Steaks

· Updated Posted by Meat N' Bone

Almost two years ago I read an article on the Michelin guide about how chefs in some of the top steakhouses were experimenting with red-wine, sake and whisky infused beef.

At Meat N' Bone, we have access to some of the best dry aging rooms in the USA and the best steaks, so we figured we would give this a try.

Our Drunken Steak Dry Aging Process

Fast forward to May 2019 and our first batch of whisky-infused steaks was ready. The journey to creating our own premium drunken beef range was officially underway.

We decided to give the experiment a go by infusing our steaks with Laphroaig 10 Year Old Scotch Whisky. This single-malt scotch has a distinct strong bold, smoky taste which makes it ideal for aging beef.

We didn't just pick any steaks; we went for G1 Certified USDA Prime Steaks. Basically, the best steaks produced in America. Why? Because, why not? 

After trimming and cutting, we ended up with about 8 Cowboy Steaks and 8 Kansas city steaks. We kept a couple and offered the rest to some of our best customers. The feedback was excellent and told us the steaks were great (but we knew that already!) Some customers did claim they could really taste the scotch and a couple did not.

After putting it to the test, I personally thought the steaks had a very mild smokey flavor (a result of the whisky) and the aging was strong.

Almost immediately we decided to give it a second try. This time around we decided to go for 90 days. Dry aging has significant yield loss (you can lose up to 50% of the weight through the dry aging process, but lost weight transforms into rich flavor and buttery texture). This time around, we decided to only do Cowboy steaks this time around. 

We stuck with Laphroaig 10 Year Old Scotch Whisky but also decided to experiment with one of the finest rums we have tried: Diplomatico. Our expectation is to be able to feel the sweetness of the rum in every bite. 

Fast forward 60+ days and we have Whisky and Rum infused Cowboy steaks up for sale. The flavor is insane and we can confidently say, our experimenting has seriously paid off.

Learn more about our dry aged, bone-in ribeye infused with Diplomatico Rum.

 

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About How We Dry Age Beef In The Finest Spirits To Create Drunken Steaks

We have access to some of the best dry aging rooms in the USA & the best steaks, so we figured we would give drunken steaks a go & the results do not disappoint.

Questions

What is drunken beef and how is it made?

Drunken beef refers to steaks dry aged with premium spirits like whisky or rum, infusing the meat with unique flavors during the aging process. At Meat N' Bone, we infuse G1 Certified USDA Prime steaks with spirits such as Laphroaig 10 Year Old Scotch Whisky and Diplomatico Rum, allowing the flavors to develop over extended aging periods.

Which cuts and spirits does Meat N' Bone use for their spirit-infused steaks?

Meat N' Bone uses G1 Certified USDA Prime Cowboy and Kansas City steaks, infusing them with Laphroaig 10 Year Old Scotch Whisky and Diplomatico Rum. These are among the best steaks produced in America, selected specifically for their quality and ability to absorb and complement the spirit infusions.

How long are the steaks aged, and what is the result?

Steaks are aged for up to 90 days, with some batches aged for 60+ days. The dry aging process results in significant weight loss—up to 50% of the weight—but this lost weight transforms into rich flavor and buttery texture. The extended aging concentrates the spirit flavors and develops deeper, more complex taste profiles.

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Can customers taste the spirits in the final product?

Yes, customers can taste the spirits, though the intensity varies. Some customers report a noticeable smoky flavor from the Laphroaig whisky or sweetness from the Diplomatico rum, while others find the effect more subtle. All customers agree that the spirit infusion enhances the overall taste and creates a unique flavor profile.

Where can I purchase Meat N' Bone's spirit-aged steaks?

You can purchase Meat N' Bone's drunken beef range at https://meatnbone.com/collections/drunken-beef. The collection includes whisky and rum-infused Cowboy steaks and other premium spirit-aged cuts. You can also learn more about the dry-aged, bone-in ribeye infused with Diplomatico Rum at https://meatnbone.com/pages/meatnbone-dry-aged-steaks-infused-in-diplomatico-rum.

What makes Meat N' Bone's drunken beef different from regular dry-aged steaks?

Meat N' Bone's drunken beef combines premium spirit infusion with expert dry-aging techniques. By infusing G1 Certified USDA Prime steaks with top-shelf spirits like Laphroaig Scotch and Diplomatico Rum, the steaks develop unique flavor profiles that go beyond traditional dry-aged beef, creating a chef-inspired culinary experience.

Why did Meat N' Bone start experimenting with spirit-infused steaks?

Meat N' Bone was inspired by an article about Michelin-guide chefs experimenting with red-wine, sake, and whisky-infused beef. With access to some of the best dry aging rooms in the USA and premium steaks, the company decided to innovate and create their own premium drunken beef range, resulting in exceptional flavor outcomes.

What is the yield loss in the dry aging process?

Dry aging has significant yield loss, with steaks potentially losing up to 50% of their weight during the aging process. However, this lost weight transforms into rich flavor and buttery texture, making the final product significantly more flavorful and tender than non-aged steaks.