Dry aging intensifies flavor and tenderness. These chain steakhouses take it seriously by aging their beef in-house for ...

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 ...

Few things beat a juicy, dry-aged steak, and these cuts offerings, from strips to T-bones, are the very best your can get ...

Dry Aged Korean Tri-tip. This is a Korean inspired beef that I dry aged for 30 days with Asian Flavors that add a full body ...

Have you ever had one of those moments when you look in your fridge and see that beauty of a steak that you bought a few days ago and forgot about, and it looks a little… funny? And you think, “Well, ...

You know the fabulous Waygu beef Bolsa uses for its burgers and carpaccio? Chef Graham Dodds now plans to cure and dry-age it. Carroll Lewis, co-owner of the Marbleous Beef Co. in Waxahachie, is ...

Low and slow smoked beef brisket. However, this is not just any ordinary beef brisket cooked low and slow. The process starts ...

USA TODAY Network food writers have compiled a list of the top steakhouses across Florida. The list features a mix of ...

“This mold is crazy,” says Justin Brunson as he opens the door to a refrigerated room at Meat Cleaver, a wild game and beef processor near the Berkeley neighborhood that’s been in business since 1976.