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 ...

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 ...

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 ...

Why do people age meat? By far and away, the #1 reason is that it increases the tenderness of the meat. A distant 2nd is ...

What the pastry case is to the bakery, the dry-aging room is to the steakhouse: It is a literal window into the foresight, patience and dedication of the chef. “A lot of our regulars are buying, but ...

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 ...

Earlier this year, I enjoyed a spectacular steak that had been dry-aged for 240 days. I purchased it raw from Dallas’s Knife, and seared it on my stove top in a cast-iron pan. It had the deep funky ...