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 ...

Aging your beef is so much more than sitting it in the fridge and forgetting about it. There are very specific steps you need to take. Here are several steps you need to follow in order to properly ...

Dry aging meat is a highly respected practice in the world of steakhouses and beyond, but how exactly does dry aging manage ...

For the Flannerys, whole-animal butchery has long been a family affair. The clan’s San Rafael, Calif.-based meat-purveyor business started with Bryan’s Quality Meats, a now-iconic Bay Area shop ...

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, ...

Summer means grilling, and Labor Day — despite its relaxed sensibilities — often means grilling for a crowd. This year, tell your guests to bring the drinks and a few sides. Maybe even the plates and ...

As delicious as it is unpretentious, beef jerky has roots dating back to the Native Americans, who dried meat as a preservation method. This humble snack is known as an ideal source of on-the-go ...

“I don’t know anybody that’s working with wagyu on this level in the U.S.,” says chef Marc Zimmerman, of San Francisco’s Gozu. At the restaurant, Zimmerman’s wagyu beef tasting menu — which has ...