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 ...

tongs holding a piece of beef on a charcoal grill - Guido Mieth/Getty Images Grilling dry aged beef can be intimidating. The different appearance of the meat and the price of the aged beef cut add ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

Dry-aged steak is often seen as the ultimate luxury in restaurants — but how long should beef actually be aged before it tastes its best? In this video we cook ribeye steaks aged from 10 days all the ...

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, ...

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 ...

Research conducted at the College of Food Science and Engineering of Ningbo University (China) investigated changes in protein degradation and taste compounds during the roasting process of air-dried ...