Log In / Join Now

Magazine Archives: April 30, 1999

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?

Job Opportunity

Passionate about wine? Wine Spectator seeks an editorial assistant and an assistant tasting coordinator in its New York office. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.