Dry-aging beef is an intricate process where you intentionally decay a slab of meat to get it nice and moldy. Aerobic bacteria get inside the meat, which in turn break down molecular bonds that pull ...

Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage ...

STATEN ISLAND, N.Y. -- In response to our steak story a few weeks ago, "Saturday Night is Steak Night," readers called to ask what the differences were between wet- and dry-aged beef. "Dry-aged is a ...

Looking at a steakhouse menu can be daunting these days. Wagyu, Kobe, grass-fed, grain-finished and dry-aged are all descriptors restaurants use, but what do they mean, exactly? Without asking your ...

Fabulous steaks are everywhere, but a truly excellent burger is exceedingly rare. There’s a reason for this. The finest steaks are dry-aged to give them that elusive scent of truffles and earth, that ...

Q: Once you dry-age beef in the refrigerator, can you freeze it? — Thelma Maxwell, Fort Wayne, Ind. A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you ...

When it comes to beef, price tags can be deceiving. While cuts like ribeye and filet mignon often steal the spotlight, some of the most flavorful and satisfying options are the ones that cost far less ...

Steak seems simple. Tell a group of bystanders that you’re going to have a steak, and everyone knows exactly what it will look like: a hulking slab of beef served on a plate with very little else. But ...

If you're dining out at Texas Roadhouse, you won't see dry-aged steaks on the menu. Here are the reasons why you won't find ...