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 ...

tongs holding a piece of beef on a charcoal grill - Guido Mieth/Getty Images Grilling dry aged beef can be intimidating. The different appearance of the meat and the price of the aged beef cut add ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

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 ...

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, ...

“I don’t know anybody that’s working with wagyu on this level in the U.S.,” says chef Marc Zimmerman, of San Francisco’s Gozu. At the restaurant, Zimmerman’s wagyu beef tasting menu — which has ...