Edward Po of Edward’s Aged Meats joins Dave Arnold and the crew to dive deep into the science, business, and flavor of dry-aged meats. They discuss aging protocols, goat and mutton flavor development, pork chop technique, and how Edward turns unwanted longhorn cattle into premium steak. Plus, the crew covers their favorite pasta shapes, dry-aging gear for home use, and the quirks of older meat flavor profiles.

Edward breaks down the differences between bagged vs. open-air aging, and explains how mold and bacteria impact flavor.

The team discusses the optimal dry-aging times for beef, pork, and goat—and how age, breed, and fat type influence texture and taste.

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