Dry-Aged Beef: Try a Little Tenderness

Issue: April 30, 1999

April 30, 1999 Dry-Aged Beef: Try a Little Tenderness Dry-aging adds buttery succulence to premium beef By Sam Gugino The next time you're in the mood for a really good steak--one that grabs you by the lapels and yells "beef!"--try this money-saving tip: Instead of ordering a medium-rare slab in the dining room of a steak house like Smith &Wollensky, walk into that restaurant's meat-aging room and inhale deeply.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 1999.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories