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 ...

Dry-aged beef is one of those things that really get our customers excited whenever we give tours of our meat locker. They marvel at the long row of rib and drop loins along the top of the cooler ...

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: 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 ...

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 ...

ANSWER: Beef is aged to improve its flavor and make it more tender. It can be dry- or wet-aged. During dry aging, the beef dehydrates, meaning moisture and weight are lost. The beef shrinks and the ...

First comes the fat, like butter's big brother, sent out with your bread. Then comes a broth made from the bones, so rich it coats your throat, leaving the tiniest bite of salt at the back. Finally, ...

This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging ...

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 ...

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 ...