This restaurant is offering year-aged steak that 'tastes like truffles and smells like foie gras'

YOUR SUPPORT HELPS US TO TELL THE STORY From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating

the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we

know how important it is to parse out the facts from the messaging. At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending

journalists to speak to both sides of the story. The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to

lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it. YOUR SUPPORT MAKES ALL THE

DIFFERENCE.Read more A new steakhouse in Los Angeles, California is offering cuts of meat that have been aged for more than a year - but they come with a $150 price tag. APL Restaurant

opened in May but has just now added a new menu item - nearly two-inch thick bone-in New York strips that chef and owner Adam Perry Lang has been dry-ageing. According to the_ LA Times_,

Lang’s steaks went through the dry-aging process - the storing of beef in refrigerated temperatures to “allow the natural enzymatic and biochemical processes that result in improved

tenderness and the development of the unique flavor” - for 380 days. The difference between this dry-aged beef and that found in a regular steakhouse, according to the newspaper, is about

230 days - as 150 is typically the longest amount of time steak is dry-aged for. And the result is steak that reportedly smells like “foie gras” when raw - and tastes of “truffles” when

cooked. Lang’s technique and length of ageing, according to the chef, is similar to that of “a grape turning into a raisin.” “Things are concentrating, it’s becoming more dense, but you may

say: ‘It doesn’t really taste like a grape,’” he explained. According to a report on dry-ageing beef prepared for the National Cattlemen’s Beef Association’s Centre for Research &

Knowledge Management by two professors at Texas A&M University, previous studies have found dry-aged beef to be overall more tender, juicy, and flavourful. And the qualities of the beef

are dependent on the length of ageing, with longer time often associated with better overall ratings. The limited number of $150-cuts of meat are currently available at APL - and part of

Lang’s broader goal of offering “LA a wide range of everything that beef can be.” As for what will happen to beef aged beyond 380 days, Lang plans to find out. In addition to various aged

steaks, Lang also lists a $950 "felony knife" on the restaurant's menu - a reminder not to steal his hand-made steak knives. The price is $950 because it's "bare

minimun for a felony in the State of California," he previously explained.