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 ...

Many steakhouses dry age fine cuts of steak as a badge of flavorful honor. Dry-aged beef is unique because the process sucks moisture out of the meat and disintegrates its enzymes, resulting in an ...

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.