Once you get a taste of dry-aged beef, it's hard to go back. The process strengthens the savory flavor of the meat while tenderizing it, resulting in beef that's indescribably good. If you're ...

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 ...

Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general, meat that has been matured traditionally ('dry-aged') will ...

SAN ANTONIO — Chef Steve McHugh with Cured at Pearl cooks up a delicious dry-aged steak and potatoes recipe found in his new cookbook.

Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general, meat that has been matured traditionally ('dry-aged') will ...