Check out the new, mobile-friendly!

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 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


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

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


The marketplace for all your wine needs, including:

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