Beef
Wagyu
How to Cut Ribeyes from a Prime Rib
Cut a Wagyu Prime Rib into Ribeye steaks: thaw halfway, slice 3/4 inch against the grain.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Chicken
Sous-vide
How to Sous Vide Chicken Breast
Sous vide chicken breast cooks to perfectly tender every time, with no added fat and a quick sear at the end for color.
Turkey
Grilling
How to Spatchcock and Grill a Turkey
Brine overnight, spatchcock, and grill at 375°F to a 165°F breast for a juicy, evenly cooked Thanksgiving turkey.
Seafood
Salmon
How to Cook Lemon Pesto Butter Atlantic Salmon
Pre-marinated Lemon Pesto Butter Atlantic Salmon cooks in 12-16 minutes by oven, grill, or stovetop.
Seafood
Scallops
How to Cook Blackened & Smoked Butter Scallops
Pre-marinated blackened scallops with smoked butter, ready for the oven, grill, or stovetop.
Seafood
Cod
How to Cook Lemon & Herb Butter Wild Cod
Pre-seasoned lemon and herb butter wild cod cooks evenly in the oven, on the grill, or on the stovetop — minimal prep, maximum flavor.
Seafood
Salmon
How to Cook Sesame & Seaweed Teriyaki Wild Sockeye Salmon
Thaw 8-10 hours in the fridge, then bake at 400°F for 12-16 minutes, grill skin-side down 5-8 minutes, or sear in a skillet.
Beef
Piedmontese
How to Cook Piedmontese Beef
Lean Piedmontese beef cooks up to 33% faster than typical beef — use a thermometer and rest before slicing.
Pork
Bacon
How to Make Bacon
Stove-top bacon, done right — sizzle, flip, repeat. The key is not burning it.
Seafood
Ocean-perch
How to Cook Ocean Perch
Wild Icelandic Ocean Perch pan-sears in about 6 minutes with olive oil, lemon, and fresh thyme.
Seafood
How to Cook Wild Ahi Saku Blocks
Sashimi-grade Ahi Saku blocks: thaw gently, then sear briefly for the best texture.
Seafood
Tuna
How to Make Ahi Tuna Poke Bowls
Skip the sushi restaurant — build a fresh ahi poke bowl at home in minutes.