Try a little tenderness

Article Abstract:

Dry-aged beef has a more meaty flavor and tender texture than regular beef, but because of the expense of dry-aging, it is difficult to find at retailers and restaurants. Prime cuts of beef are put into large refrigerators that are kept at 34-38 degrees F, with 50-60% humidity for 3-4 weeks. This dry-aging process causes the meat to lose moisture, and therefore have a more concentrated flavor. Information on where to get dry-aged steaks is provided.

Beef, Sensory evaluation

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The food express: filling up your table with delicious items is as easy today as picking up the telephone

Article Abstract:

The advent of FedEx Ship, a software package that enables small food operators to track their deliveries, has made it possible to order a wide variety of food from anywhere in the country. The services and foods of several food operators that use Federal Express are evaluated.

Services, Home delivery of goods, Home deliveries (Transportation)

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Food town

Article Abstract:

Gourmands have a wide variety of grocery stores and little shops from which to choose in New York City. Several of these are briefly profiled, including Agata and Valentina, Citarella, Gourmet Garage and the Vinegar Factory.

Retail trade, Cover Story, New York, New York, New York

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