Dry aged steak comes with a steep price, and for good reason. The tender mouthfeel and rich flavor is unparalleled, making it worth the higher price point. Yet, if you don't want to dole out the cash ...

Why pay crazy prices for dry aged beef when you can do it at home? In this video I dry age a whole ribeye of beef using the Umai Dry Steak Bag. ‘Very Sad’: Trump Slams Supreme Court Ruling Josh ...

A: The first rule of dry-aged beef is: it's more expensive. The second rule of dry-aged beef is: if a restaurant is serving a dry-aged product, it definitely will say so on the menu. The third rule of ...

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 ...