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 ...

Sliced dry-aged steak on a slate serving board with herbs - hlphoto/Shutterstock There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully ...

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 ...

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

“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.

Maple syrup is known for its sweet, rich flavor, but can it be used to dry-age steak? I put this wild idea to the test by ...

USA TODAY Network food writers fanned out across Florida, ordering filets, cowboy cuts and ribeyes that made us stop ...