Yet, if you don't want to dole out the cash for the meat, you can always dry age steak at home to get quality beef — you'll just need the right cut. Since dry aged beef is a prized product ...

Odds are you've seen the cost of dry-aged prime rib at a steakhouse and done a double take. Here's what makes these steaks so ...

Matt Moran and Anthony Puharich are teaming up to present Dry-Aged Steaks and Stories, a masterclass at Chophouse Sydney.

In general, meat that has been matured traditionally ('dry-aged') will tend to be ... Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour ...