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 you order a dry-aged steak at a restaurant, you know that you are in for something special. The meat has a deep flavor and tender texture that just can't be matched by unaged beef. The process of ...

Add Yahoo as a preferred source to see more of our stories on Google. Jokiniemi has a straightforward way of describing how dry-aging works: "You're giving beef a controlled 'rest' in the cold with ...

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

“This mold is crazy,” says Justin Brunson as he opens the door to a refrigerated room at Meat Cleaver, a wild game and beef processor near the Berkeley neighborhood that’s been in business since 1976.

This experiment combines traditional dry aging with bold Szechuan hot pot oil. The process tests whether chili oil and spice can influence flavor during aging. Careful monitoring ensures the steak ...

The innovative Houston barbecue scene just got a new dose of creativity thanks to chef Tim Love. Love’s Woodshed Smokehouse at Levy Park recently introduced dry-aged smoked brisket and beef ribs, ...

Have you ever had one of those moments when you look in your fridge and see that beauty of a steak that you bought a few days ago and forgot about, and it looks a little… funny? And you think, “Well, ...

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 ...