Letters from the pasture, dispatches from the dry-aging room, and the occasional recipe worth defending.
Meal Prep
Leaner beef usually means a tradeoff in flavor and tenderness — but Certified Piedmontese cattle carry a natural genetic trait that delivers more muscle and less fat without sacrificing either. Here's what makes this beef different, and how to cook it right.
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American Wagyu
The answer? It’s complicated. Here’s what you need to know to make sure you don’t get scammed.
American Wagyu
Japan, America, and Australian produce the vast majority of the world's wagyu beef. This guide breaks down the differences between the three producing nations—covering genetics,...
A brief introduction to beef terroir, courtesy of hungry cows.
