Coeur d'Alene Casino Resort Hotel introduces dry-aged beef

WORLEY — The Coeur d'Alene Casino Resort Hotel has added dry-age beef at its menu at Chinook Steak, Seafood and Pasta Restaurant. 

Chinook’s new unit dry-ages beef for durations of three weeks or longer. It creates a nutty, concentrated, savory transformation by controlling the beef’s environment through temperature, humidity and airflow, according to a press release. 

Once the beef is aged, it's finished over fire.

“The Chinook Dry-Aged Steak Program requires time, precision and patience,” said Alex Santos-Cucalon, executive chef, Coeur d’Alene Casino Resort Hotel. “These principles align with those of the Coeur d’Alene Tribe, aging beef the same way the land teaches — slowly, intentionally, respectfully.”