You might find more than one kind of short ribs in our vending machines. Don’t let the names confuse you. They’re all delicious and should be cooked in different ways. Here’s a cheat sheet.
You ask the butcher, Josh Applestone answers. In this edition: the art of cooking porterhouse, easy-to-chew cuts, the best ground, and the right internal temperature for pork.
Though it may sometimes seem otherwise – especially in the middle of outdoor grilling season — there’s so much more to beef than steaks. There’s brisket and bones and roasts and the most wonderful braiseable cuts, to name a few things. Here’s how to cook it all.