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 ...

Aging your beef is so much more than sitting it in the fridge and forgetting about it. There are very specific steps you need to take. Here are several steps you need to follow in order to properly ...

Cooking a great steak requires patience and a little bit of skill. Expert Clare Andrews explains the most important steps for ...

Dry aged steak comes with a steep price, and for good reason. The tender mouthfeel and rich flavor is unparalleled, making it worth the higher price point. Yet, if you don't want to dole out the cash ...

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 ...

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 ...

This might be a first: I was disappointed that my food wasn't too funky. In February, I joined the in-house butchering team at the Gaslamp Quarter's Lou & Mickey's, led by executive chef Nathan ...

Dry-aged beef is apparently the new black. The trendy, tender and intensely flavored — some would say funky — cuts have been popping up on steakhouse menus around town. But it’s the rare restaurant ...