April 24, 2009 (CHICAGO) Aging is another important element to making great steak. Steakhouse menus have become awfully wordy. How about: Nebraska corn-fed, prime, dry-aged? Or Kansas grass-fed, ...

The Rural Development Administration announced on the 30th that it has developed a 'radio wave beef short-term aging technology' that can achieve effects similar to dry aging for more than three weeks ...

This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging ...

Identical ingredients can affect the body very differently once the cooking method enters the picture. High-heat techniques ...