April 24, 2009 (CHICAGO) Aging is another important element to making great steak. Steakhouse menus have become awfully wordy. How about: Nebraska corn-fed, prime, dry-aged? Or Kansas grass-fed, ...
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Alton Brown's Skewer Hack Makes Dry-Aging Steak A Breeze
Dry-aging is a highly controlled process in which meat sits out for weeks to months in a refrigerated space with regulated ...
This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging ...
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