By Christine Graf
What began as a hobby for former Dick’s Sporting Goods managers Aaron Schultz and Ken Wheeler has turned into a full-time profession.
The Saratoga County residents opened Saratoga Dry Aged Cuts on Aug. 6. Their 2,000-square-foot butcher shop is located in the Stewart’s plaza just off Northway Exit 11 in Ballston Lake.
Three years ago, Schultz, Wheeler, and two of their friends began dry aging beef as a hobby. Dry aging is a process by which large cuts of beef are aged over a long period of time, typically between 25 to 100 days. During this time, the meat hangs in a humidity-controlled environment that exposes all sides to proper airflow. The process is intended to allow the meat to develop a better flavor and make it more tender.
“We loved to cook and make food ourselves, and it was something we wanted to try because we had heard it brings a different level of taste to beef,” said Schultz. “It was a lot of personal research and a lot of trial and error.”