We’ve been eating through our share of burgers, ‘cue and jerky recently — we’re literate in beef. But when it comes to aging meat, you need to talk to the beef cognoscenti, and Pat LaFrieda is a ...

First comes the fat, like butter's big brother, sent out with your bread. Then comes a broth made from the bones, so rich it coats your throat, leaving the tiniest bite of salt at the back. Finally, ...

A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...