Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to … Continue reading Three steps for dry-aged beef