Waxhachie Rancher Enters the Dry Age

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

You know the fabulous Waygu beef Bolsa uses for its burgers and carpaccio? Chef Graham Dodds now plans to cure and dry-age it.

Carroll Lewis, co-owner of the Marbleous Beef Co. in Waxahachie, is busily constructing what he believes to be the first dedicated, freestanding dry-aging facility in the Dallas area so "guys like Graham can do their artwork."

"With those guys' expertise, and our beef...," Lewis says, trailing off in an air-dried beef reverie. "Have you ever had bresaola? It's the kosher prosciutto. Man, is it ever wonderful."

Lewis, who was on his way to meet with a refrigeration technician when I spoke to him by phone, hopes to have the facility in place by January 1.

"We're going as fast as we can," he says. "We want it to be over and above what anyone would ask for."

While Dallas has long favored wet-aged steaks, which are sealed in their own blood, dry-aged beef is prized by purists for its rich, primal flavors and an earthiness that recalls other delicacies shaped by time. Eaters who revel in parmesan and Scotch tend to be drawn to the intensity of dry-aged beef.

Dodds, who already cures his own bacon, is looking forward to experimenting with Lewis' products.

"We're gearing up for it," he says.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.