At Fielding’s local kitchen + bar, fresh is everything. We dry-age our own beef, we make our own pasta, sauces, and gelato and we bake all our breads and pastries daily. View all our menus below.
40 Day House Dry-Age
Dry aging beef can completely change the taste of fresh beef into a more earthy, nutty, and game tasting meat. We start the process by taking large chunks of meat and putting them in a room that sits at a temperature around 36°F and about 75% humidity. There is also an airflow added for 40 days, which helps tenderize the meat while moisture is evaporated. The entire process is done in our steakhouse and makes for a delicious cut of meat.
This type of beef is specifically from cattle that have Japanese bloodlines but raised in the United States. While similar to Kobe beef, (which must be born, raised, and slaughtered in Japan) American Wagyu is crossbred to better acclimate to our climate. This type of beef has a distinct taste and is extremely marbled.
Wet-aged beef is a relatively new technique to age beef that uses vacuum-sealed plastic to ship and store the meat. Unlike dry-age, wet-aged beef will retain its water meaning there will be no shrinkage due to dehydration. Our steakhouse will cook wet-aged beef over a wood grill to give a truly unique taste.