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 pull ...

When you order a dry-aged steak at a restaurant, you know that you are in for something special. The meat has a deep flavor and tender texture that just can't be matched by unaged beef. The process of ...

Discover how to make Zambian biltong, a lean, high-protein dried meat snack with a savoury spice blend and simple air-drying method.

For the Flannerys, whole-animal butchery has long been a family affair. The clan’s San Rafael, Calif.-based meat-purveyor business started with Bryan’s Quality Meats, a now-iconic Bay Area shop ...

The innovative Houston barbecue scene just got a new dose of creativity thanks to chef Tim Love. Love’s Woodshed Smokehouse at Levy Park recently introduced dry-aged smoked brisket and beef ribs, ...