Aging your beef is so much more than sitting it in the fridge and forgetting about it. There are very specific steps you need to take. Here are several steps you need to follow in order to properly ...

Dry-aged beef is one of those things that really get our customers excited whenever we give tours of our meat locker. They marvel at the long row of rib and drop loins along the top of the cooler ...

QUESTION: Once you dry-age beef in the refrigerator, can you freeze it? — Thelma Maxwell, Ft. Wayne, Indiana. ANSWER: Yes. The only issue to consider is the quality of the meat after freezing, ...

ANSWER: Beef is aged to improve its flavor and make it more tender. It can be dry- or wet-aged. During dry aging, the beef dehydrates, meaning moisture and weight are lost. The beef shrinks and the ...

A. Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...

First comes the fat, like butter's big brother, sent out with your bread. Then comes a broth made from the bones, so rich it coats your throat, leaving the tiniest bite of salt at the back. Finally, ...

A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...