COMING SOON: Dry-aged Tomahawks infused with Ron Zacapa 23.
The art of infusing dry-aged beef with whiskey and spirits was pioneered by renegade French butcher, Yves-Marie Le Bourdonnec, and then brought to North America by chef Angie Mar. The process involves covering the beef with whiskey-soaked rags throughout the dry-aging process, which imparts subtle flavors of vanilla and wood.
This month, we follow in Bourdonnec's footsteps. But we are in Central America. So instead of whisky, we are infusing some of our Tomahawk steaks with rum. Not just any rum ... Ron Zacapa 23.
We started infusing these steaks last week, and will continue doing so until they are ready for sale on September 25th. #zacaparum #zacapa23 #wagyu #dryagedbeef #organicbeef #haciendasur