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

When it comes to beef, price tags can be deceiving. While cuts like ribeye and filet mignon often steal the spotlight, some of the most flavorful and satisfying options are the ones that cost far less ...

Aging happens in two ways: wet aged-beef and dry-aged beef. Most meat is shipped from slaughterhouses as large wholesale cuts packed in plastic vacuum bags and then in boxes. If kept this way at 34-38 ...

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 ...