For delicious venison, hanging the meat for aging and tenderizing is desirable, but that process can be risky if you don’t have a temperature-controlled environment between 35 and 50 degrees. Consider ...

If you’re a meat eater shopping for dinner ingredients, heading to the butcher counter or refrigerated aisle at the grocery store is often the most convenient and affordable way to stock up on ...

Storing or hanging cuts of meat for up to three weeks may not seem practical, but there are options, wild game chef and educator Jeff Benda says. Wild game chef and outdoor communicator Jeff Benda of ...

Why do people age meat? By far and away, the #1 reason is that it increases the tenderness of the meat. A distant 2nd is because some people favor the flavor of aged meat. But first off, what is aging ...

Aging meat is a process wherein meat is kept in stable conditions, allowing enzymes to break down connective tissue, tenderizing the cut and developing its flavor. While you can buy either wet-aged or ...