We Have a New Menu!

Blog Post By: Brien Duffy, Food & Beverage Manager; and Chef Ben Walker

The golf course has finally opened for spring, and with that comes the beginning of the Quarry Grill's summer hours. What's even more exciting is that we are introducing to you a new menu for the 2017 season! Since we are making our new menu available this week, I thought I would discuss our exciting new steak options. Throughout the winter, Chef Ben and I have searched for the perfect steaks to add to our menu and we have found them! We are proud to offer Ribeye and New York Strip steaks, both dry aged for 28 days, and hand-cut in either 12 or 16 ounce portions. For many people, dry aging may be a concept you are unfamiliar with or have questions about. Therefore, I wanted to take this opportunity to explain the process and how it produces the succulent, flavorful steaks that we are excited to offer you.

What is Dry Aging?

All fresh beef is aged for at least a few days, while some are aged for several weeks. The aging process allows enzymes, naturally present in the meat, to break-down the muscle tissue, resulting in improved texture and flavor. Currently, most beef is aged in plastic shrink-wrap—a process known as wet-aging. On the other hand, dry aged beef is exposed to the air. This dehydration process further concentrates the natural flavor of the meat. Dry-aging is a longer, more tedious process wherein the meat must be trimmed of its completely dried exterior before it is hand cut. However, this process produces a higher quality meat with more natural flavor and depth.   

Bucks Run Golf Club Mt. Pleasant MI Quarry Grill Menu Steak

The new dry aged steaks on our menu are  dry aged for 28 days in order to maximize the tenderness and flavor of each steak. After 28 days, we remove the dehydrated exterior and hand-cut each steak, resulting in a juicy, more succulent steak that has a mellow, yet beefier flavor than other traditionally wet-aged steaks. In order to ensure the quality of each steak throughout the aging process, they are stored in a temperature and humidity controlled environment. These controls produce improved tenderness and the unique flavor that can only be described as “dry aged”.  Once you try one, you will quickly gain an appreciation for the quality of our dry aged steaks!  If you want to take a look at our new 2017 Pub Fare and Dinner Menus, please click here.

We hope to see you at the Quarry Grill soon!  - Chef Ben & Brien


Posted by admin at Apr 19, 2017 Category: Other
Tags: Bucks Run Golf Club, Mt. Pleasant, MI, Quarry Grill, Menu, Steak