If you consider yourself a foodie or a meat enthusiast like I do, then you’re always on the lookout for new and exciting ways to enjoy a steak. In honor of May being National Beef Month, I thought I would take this opportunity to delve into the science behind a particular way of processing beef that delivers a really distinct texture and flavor. While it’s certainly not a new technique, dry-aging beef has resurged in popularity in recent decades and can commonly be found on menus in high-end steak restaurants and for sale at grocery stores, even here in Guam. So what’s so special about it? And why does it cost so much more?