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2. 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 ...

3. 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 ...

4. 10 Steakhouse Chains With the Best Bone-In Ribeye - AOL

   www.aol.com/lifestyle/10-steakhouse-chains-best...

   From winning New York strip to fantastic filet mignon ... Absolutely. The dry-aged bone-in ribeye, among other dry-aged or bone-in cuts, is a prime example (pun intended).

5. 25 Best Steakhouses in America, According to Chefs - AOL

   www.aol.com/lifestyle/25-best-steakhouses...

   For Vincent Benoliel, baker and owner of California-inspired Savta in New York City, it's the dry-aged porterhouse at New York's Gallaghers Steakhouse that scratches the itch. "The vibe at the ...

6. Meat hanging - Wikipedia

   en.wikipedia.org/wiki/Meat_hanging

   For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

7. T-bone steak - Wikipedia

   en.wikipedia.org/wiki/T-bone_steak

   There is some contention as to whether the bone conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking, [2] [3] or the meat near the bone will cook more slowly than the rest of the steak, [4] and the tenderloin will tend to reach the desired temperature before the strip. [5] [6]

8. New restaurant: Waterfront chophouse, seafood restaurant will ...

   www.aol.com/restaurant-waterfront-chophouse...

   All of the meats are cut from USDA Prime beef and then wet- or dry-aged with its house seasoning blend. ... ($55), 14-ounce New York strip ($52), 10-ounce beef sirloin ($32), 16-ounce prime ribeye ...

9. Meat on the bone - Wikipedia

   en.wikipedia.org/wiki/Meat_on_the_bone

   Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation. [4] Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon.