Tasting Table on MSN

The timing rule you need to keep in mind before cooking a dry aged steak

Cooking a great steak requires patience and a little bit of skill. Expert Clare Andrews explains the most important steps for ...
Food & Wine

Here’s the Chef Trick to Getting Restaurant-Quality Results When Cooking Meat

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 ...
Robb Report

A Set of Sub-Primal-Cut Dry-Aged Beef

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 ...
Houston Chronicle

Woodshed Smokehouse introduces dry-aged smoked beef

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, ...
Eater

Creating a Dry-Aged Wagyu Beef Tasting Menu at SF’s Gozu

“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 ...