In Business: Montana Marbled Meats debuts dry-aged cuts

Steak connoisseurs who enjoy dry-aged beef — and those who haven’t but are curious about all the hubbub — can get a close-up look at the process and take home a steak with a quick visit to Montana Marbled Meats along U.S. Highway 93 west of Polson.

Max Nash, who co-owns the business with his parents, David and Wendy-Sue Nash, recently purchased and installed a dry-aging case in the shop, and the response has been so positive that he’s already made room for a second unit.

The process involves storing large cuts of beef in a temperature- and humidity-controlled environment for about 45 days. Over time, the meat slowly decays, resulting in a more tender cut and what many describe as a more complex, nuttier flavor.

There’s also a large slab of Himalayan salt at the bottom of the case that helps control humidity and “adds an extra flavor profile,” according to Max.

Montana Marbled Meats launched as a business in November 2019, and Max installed his new dry-ager in February. The first round of cuts for purchase were ready in late April. The case holds prime rib and short loin cuts, which will be cut into ribeyes, T-bones or porterhouses and trimmed upon request.

Much like aged cheese, the process creates an outer layer of mold and bacteria that your butcher will trim away so your steak is ready for the pan or grill right away.

Max said he prepares his dry-aged steaks like any other.

“Just a little salt on either side, rested for about 30 minutes, and it’s ready to go.”

The extra care and lengthy process does result in a steeper price — $45.99/pound — so a special occasion may be the best time to try it. Max said he’s got a set of cuts that will be ready for Memorial Day and more coming around Father’s Day.

Montana Marbled Meats, 46878 Highway 93, is open 10 a.m. to 6 p.m. daily except for Sundays.

A&W going green

The familiar A&W Restaurant along Highway 93 in Polson has been gutted and crews are busy with an extensive remodel. The familiar orange and brown paint is nearly gone.

For weeks we’ve heard rumors that a certain national coffee chain was moving in, but official confirmation was elusive. That is until recently, when a dark green banner with a Starbucks logo and the words “Coming Soon” was draped over a nearby fence.

No official opening date has been announced, but the amount of workers frequently spotted at the site suggests we’re not far off.

New Pablo coffee shop

Sticking to coffee, a familiar artists’ studio in Pablo recently expanded its offerings and has big plans for the summer.

The 32 Pair of Scissors studio at 42372 Third Ave. E now is also the home to a new venture, 32 Cuppa Java.

The studio is the main work space for printmaker, sculptor, silver artist and all-around artisan Frank Finley. Inside the studio a new cafe has been created, with a commercial espresso machine. Visitors also can purchase fruit smoothies, muffins, brownies and various other baked delights. Behind the case you’ll find beadwork by Frank’s sister, Samantha Finley, who runs the cafe most of the time.

On Thursdays 32 Cuppa Java offers stray dogs — hot dogs wrapped in fry bread — and fry bread bites with huckleberry butter.

The studio also will be the site of a new “art market” on Saturdays, starting May 22. Local artisans will be able to rent space, much like a farmers market, and sell their work. Samantha said over time other services, possibly a local dietician for example, might join in.

The cafe is open from 7 a.m. to 3 p.m. Monday through Friday.

“But Frank opens it up on the weekends when he’s working in the studio,” Samantha said. “Any time the sign is on, it’s open.”

Domino’s delay

In January we reported that a Domino’s Pizza restaurant was coming to Polson’s Main Street. The building at 318 Main was completely demolished to make way for the new venture and co-owner Jeremy McMillan of Missoula said at the time that the goal was to open by the end of March.

Construction delays pushed the opening date back a few months, but the new building is taking shape. New walls were erected weeks ago, and a new roof was built within the last week.

McMillan couldn’t be reached this week for comment, but in mid-April he said he was pushing hard to have the place open by Memorial Day.

Recent building progress suggests he might just make it.

New CFO at Whitefish Credit Union

Scott Bolster has been appointed chief financial officer at Whitefish Credit Union.

As CFO, Bolster will direct and oversee the credit union’s finance and accounting functions and serve as a financial and strategic business adviser to the CEO and broader leadership.

Bolster comes to Whitefish Credit Union from First United Credit Union in Pleasanton, Calif., where he served as CFO. Bolster held leadership titles at six previous credit unions over the past two decades.

In Business is an occasional column devoted to Lake County business developments. If you have local business news you’d like to share for In Business, email Editor Scot Heisel at sheisel@leaderadvertiser.com.