I'll Take My Steak Medium Rare, of Course!
There is no one perfect way to cook a steak, but many argue that the perfect way is to cook it medium rare. That's a steak »
Pork butt 101: A beginner's guide to this versatile cut of meat
I’ll be the first to admit that pork butt is not the sexiest name for a cut of meat. However, this inexpensive, versatile and forgiving »
The science behind dry brining and how it makes your steak better
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any »
What's written on a Japanese Wagyu cattle nose print certificate?
Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal — and the nose print certificates are the carefully-managed centerpiece of it. »
Kobe Beef: Japan's Iconic Wagyu
There are few things in the culinary world as highly regarded or as rare as Kobe Beef — and it earns its iconic reputation with each delicate, velvety, umami-packed. »