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 ...

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 ...

Sliced dry-aged steak on a slate serving board with herbs - hlphoto/Shutterstock There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully ...

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 ...

A: The first rule of dry-aged beef is: it's more expensive. The second rule of dry-aged beef is: if a restaurant is serving a dry-aged product, it definitely will say so on the menu. The third rule of ...

QUESTION: Once you dry-age beef in the refrigerator, can you freeze it? — Thelma Maxwell, Ft. Wayne, Indiana. ANSWER: Yes. The only issue to consider is the quality of the meat after freezing, ...

A. Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...

A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...