Find out what makes this pricey meat so special. Dry-aged beef is a process that tenderizes steaks and essentially draws the ...

There’s a new protein getting some age in meat lockers across America, and it’s not what you might expect. Sure, you’ve heard ...

And while it may seem counterintuitive to cook meat such as steak when it's gone past it's use-by date, the current trend for dry aged steak (meat which sometimes has been hung for up to 120 days ...

tongs holding a piece of beef on a charcoal grill - Guido Mieth/Getty Images 'You F***ed Up And Picked The Wrong Psychopath On The Spectrum,' Says Joe Rogan, Claiming He's Not Here To Steal People ...

BURGERS are one of the UK’s most-loved takeaways and one crowned the “world’s best” is back on menus. Hawksmoor’s viral “Big ...

In general, meat that has been matured traditionally ('dry-aged') will tend to be deep burgundy in colour with creamy, yellowish fat. Meat that has been vacuum-packed shortly after slaughter will ...

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In New York City, Italian restaurant Osteria Morini often offers a special of rib-eye, aged to 125 days. Across town, Eleven Madison Park one-ups them by fifteen days; offering the same cut of meat ...