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 ...

A little age never hurt anyone—unless we’re talking about our increasingly creaky knees and ever-more foggy memory, or sorer-by-the-day lower backs. Okay, scratch that. For us mortals, age hurts, ...

When it comes to premium steaks, the aging process plays a vital role in flavor and tenderness. Two primary methods used to age beef are wet aging and dry aging, each with distinct characteristics, ...

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-aging is one of the main reasons restaurant steaks always taste better than homecooked. The process tenderizes the beef, concentrates its flavor, and adds a distinct funkiness that gives its ...

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 ...