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 ...

Dry aging beef is a time-tested technique that enhances flavor and tenderness through controlled aging—here’s how it works ...

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 ...

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 ...

Factors affecting the safety of aged meat have been assessed in a European Food Safety Authority (EFSA) opinion. The impact of dry-aging of beef and wet-aging of beef, pork, and lamb on ...

It’s the idea of dry-aged fish that got me. Before the new year, when I heard dry-aged, I heard old. Dry-aged beef is beef that’s older — it spends days and days hanging in a cellar or cooler ...