Carefully storing large beef cuts for ... earning a higher fat ratio. Yet, by way of less moisture, this delicate softness is quick to toughen under heat. This means a dry-aged steak is ...

"I would suggest meats with a high marble fat rate, like ribeyes or cuts with a bone, like an export (bone-in ribeye) or New York strip." Part of the dry aging process involves the beef shrinking ...

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

Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is ...