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

A tender, juicy steak is a meal that oozes luxury, and unfortunately steakhouses reflect that in their prices, which is why so many people dedicate themselves to mastering steak in their own kitchen.

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 ...

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 ...

South Korean food-tech innovator DEEPLANT introduces an AI-powered “Deep-Aging” system using ultrasound to transform low-grade cuts into premium meat. Our mission is to create a healthy environment ...

We’ve been eating through our share of burgers, ‘cue and jerky recently — we’re literate in beef. But when it comes to aging meat, you need to talk to the beef cognoscenti, and Pat LaFrieda is a ...

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 ...