Find out what makes this pricey meat so special. Dry-aged beef is a process that tenderizes steaks and essentially draws the ...

There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully storing large beef cuts for up to several months before consumption pays off in ...

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

And while it may seem counterintuitive to cook meat such as steak when it's gone past it's use-by date, the current trend for dry aged steak (meat which sometimes has been hung for up to 120 days ...

In general, meat that has been matured traditionally ('dry-aged') will tend to be deep burgundy in colour with creamy, yellowish fat. Meat that has been vacuum-packed shortly after slaughter will ...