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

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 ...

Q: Once you dry-age beef in the refrigerator, can you freeze it? — Thelma Maxwell, Fort Wayne, Ind. A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you ...

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 ...

Some things just taste better at restaurants, and steak is usually at the top of that list. Now, a promising new appliance could help you achieve the flavor of restaurant-quality beef in your own ...

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 ...

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 ...