Carefully storing large beef cuts for up to several months before consumption pays off in several ways. Most prominently, the ...

Matt Moran and Anthony Puharich are teaming up to present Dry-Aged Steaks and Stories, a masterclass at Chophouse Sydney.

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 ...