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 ...

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, ...

Beef lovers know that the texture and juiciness of aged beef are key to its overall appeal. But what many don't realize is that the flavor of beef is deeply influenced by the way it's aged. Wet-aging ...

Growing older is not that exciting for most people, but age can be beneficial for some of the things we eat. For instance, with wine, cheese, and red meat, age can enhance flavor.

He ages the beef himself in rooms lined with his Himalayan pink salt for 30-40 days. Most of the meat is cooked as steak, of course, but he saves the trim for burgers. The result is meat with less ...

Dear Lisa: What is the significance of dry-aged beef? Is it really better and worth the expense? Thank you -- Tom R. Dear Tom: As you may know, the practice of aging beef allows naturally occurring ...