If you find a merlot steak in the vending machines, here’s how to cook it — including finishing it in foaming butter — and what to serve it with.
There’s a reason brisket is a holiday staple, but it’s not just for the holidays. This recipe — with stewed fruit — is just as perfect for making on the kind of quiet weekend day when you have time on your hands and want leftovers.
We’re thrilled to partner on Just A Dash, our good friend Matty Matheson’s show. Here’s Matty’s Pattys recipe from Episode 12.
The best way to test meat for doneness is with a meat thermometer. Here’s which kind of meat thermometer to use and what temperatures to look for — plus how to test by hand.
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.
Not everyone knows where on an animal their steak or chop comes from, but knowing this can help you cook it well every single time; certain muscles are more worked than others and they deserve their own cooking methods. Here’s everything you need to know.
We get a lot of questions about why we age meat. Is dry aged the same thing as aged? Is there such a thing as wet aged? What’s the point, anyway?
Here, we answer why we age meat.