These short loins of beef are dry-aging at DeBragga & Spitler for the primo New York restaurant Picholine. A Texan turned Jerseyan, George Faison, is chief operating officer of DeBragga. Read on for a primer on dry-aging...

In the refrigerated storerooms of DeBragga & Spitler, 30-pound short loins of prime beef sleep amid big electric fans, slowly becoming dry-aged steaks.

It's there to protect the brick if a truck backs into it...