Can Worcestershire sauce take dry-aged steak to the next level? 🐄 With its blend of tangy, sweet, and savory notes, we aged ...

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

Even as overall beef consumption declines in the UK, slabs of sirloin, T-bones and ribs, priced at £105-plus per kilogram, ...

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