Aging is a wonderful way to enhance your steak before it goes anywhere near your kitchen, and there are two main aging ...

Step by Step instructions on how to properly Dry Age Beef at home. I used a 7 bones prime rib roast. It was aged for 45 days ...

However, the difference in quality between a restaurant steak and a homemade one isn't in the price of the cut of beef. The ...

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 ...

Dry-age: Place the meat on a rimmed platter. Pat it dry with paper towels and set it in the refrigerator. Drying the beef helps the exterior crisp up. (You can do this with any large roast ...

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 ...