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 ...

Sliced dry-aged steak on a slate serving board with herbs - hlphoto/Shutterstock There are many ways to attain a delicious steak, but one of the most effective techniques is dry-aging. Carefully ...

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 ...

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 ...

“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 ...

Finally, Peter Luger Steak House Las Vegas is open for business, providing its famed, butter-bathed porterhouse and ribeyes to carnivores in Sin City. But the new location is not an exact replica of ...