Dry-aging beef is an intersection of art and science. This ancient food prep technique intensifies the rich, beefy flavors of the meat and makes it more tender at all once. To pull it off, a raw steak ...

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 ...

RICHMOND, Va. -- Ukrop's Super Markets launched a line of dry-aged, Certified Angus rib-eye and strip steaks, cut to order at 11 of the chain's 30 stores. The new line has been aged in a temperature- ...

Beef lovers know that the texture and juiciness of aged beef are key to its overall appeal. But what many don't realize is that the flavor of beef is deeply influenced by the way it's aged. Wet-aging ...

Summer means grilling, and Labor Day — despite its relaxed sensibilities — often means grilling for a crowd. This year, tell your guests to bring the drinks and a few sides. Maybe even the plates and ...