Beef

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Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.

Researchers are harnessing a still-developing field of study, microgenomics, to limit pathogens in the pre-harvest stage of cattle, while common sense methods are still being used to protect poultry.

The simple hamburger is a grand opportunity for any chef to don their mad scientist lab coat and get as creative as possible. Read a description of a burger in many restaurants, and you are likely to find exotic toppings, multiple proteins or consumer-friendly buzzwords.