Inside StripSteak's Dry-Aging Room at the Fontainebleau Miami Beach | Miami New Times

Food Industry

StripSteak Perfects the Art of Dry-Aged Beef at the Fontainebleau Miami Beach

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Carlos Ladines, head butcher at StripSteak by Michael Mina inside the Fontainbleau Miami Beach.
Hidden from the glittering chandeliers of the Fontainebleau Miami Beach’s lobby, almost $2 million worth of high-grade beef slowly decomposes each year. When the Fontainebleau started its dry-aging room about six years ago, dry-aged steaks and dry-aging programs had just begun proliferating, but now there are more. Step inside the Fontainebleau's dry-aging room and follow a prime cut through the kitchen at StripSteak by Michael Mina.

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