Dry Aging Masters Episode 16 - Marc Zimmerman

Marc Zimmerman's devotion to Japanese wagyu is uncompromising. When this episode was filmed at his San Francisco steakhouse Gozu (now reimagined as The Wild with Californian and Japanese influences), Marc was on a mission to showcase the full versatility of whole-animal Japanese beef — not just the prized cuts, but shoulders, shanks, necks, and his personal favorite: the incredibly marbled flat iron hidden deep within the shoulder. Partnering with farms like Chateau Uenae in Hokkaido, Marc brings in large pieces of beef and ages them with precision in DRY AGER Cabinets. His philosophy is pure: live fire meets dry aging to transform flavor through enzymatic breakdown, creating umami-rich glutamic acid while tightening the flesh and developing that signature funk. Depending on the cut, Marc ages wagyu anywhere from 28 to 60 days, with 30 days being his sweet spot. The result? Perfectly grilled meat over fire with just the right amount of salt — the kind of simplicity that, as Marc says, brings tears to your eyes. 👉 Discover more at https://www.dryagerusa.com (USA) 🌍 Or visit us globally at https://www.dry-ager.com/en/