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, ...

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 ...

A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...