All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more. More

We took a trip to Pat LaFrieda's, where they have a dry-aging room capable of holding over half a million dollars' worth of beef at a time, to speak with meat master Mark Pastore on the ins and outs of the process. More