In today's food-obsessed culture, we see ever-more elaborate descriptions on restaurant menus. "Heritage" this, "deconstructed" that, and "artisanal" everything are mostly contrived terms meant to get ...

The Rural Development Administration announced on the 30th that it has developed a 'radio wave beef short-term aging technology' that can achieve effects similar to dry aging for more than three weeks ...

When you order a dry-aged steak at a restaurant, you know that you are in for something special. The meat has a deep flavor and tender texture that just can't be matched by unaged beef. The process of ...

You’ve heard of aged beef. But what does it mean? Is the steer older? Is the meat processed a special way? When beef is first cut, it doesn’t have much flavor. But as cuts of beef sit in the open air ...

This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging ...