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2. The Best Under-the-Radar Steakhouse in Each State - AOL

   www.aol.com/finance/best-under-radar-steakhouse...

   Prime 112 serves only prime dry-aged beef, including a 14-ounce New York strip and bone-in rib-eyes and porterhouses for two. The menu also includes seafood, from caviar to lobster and fresh ...

3. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat. [1] Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. Dry-aging can take from 15 to 28 ...

4. Amazing Eats - Wikipedia

   en.wikipedia.org/wiki/Amazing_Eats

   Stops include: Cattlemen's Steakhouse in Oklahoma City for the George H. W. Bush-dubbed "Presidential T-Bone", a wet aged steak doused in savory beef au jus; The Silo Restaurant in Lewiston, New York, for the "Haystack", a one-pound sandwich combining sliced ribeye steak, melted mozzarella cheese, and deep fried hash browns; The Buckhorn ...

5. Where To Eat for Cheap in Every State - AOL

   www.aol.com/where-eat-cheap-every-state...

   Cheap Restaurants in Every State. Diners are always looking for a cheap and delicious bite. To that end, Cheapism compiled this list of well-reviewed and cheap restaurants in all 50 states and ...

6. The Best All-You-Can-Eat Restaurant in Every State - AOL

   www.aol.com/best-eat-restaurant-every-state...

   Arkansas: Monte Ne Inn. City / Town: Rogers Address: 13843 E. Highway 94 Phone: (479) 636-5511 Website: monteneinnchicken.net Bring your appetite to this humble but well-known fried chicken joint ...

7. Rib eye steak - Wikipedia

   en.wikipedia.org/wiki/Rib_eye_steak

   Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. [1]