A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
Slow down, ease up on the seasoning, and let the smoke do the work. Honest advice for your first brisket.
Five ingredients, store-bought puff pastry, and good ground beef — empanadas in the time it takes to preheat the oven.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
A pasture-raised bird, spatchcocked and smoked — plus the story behind one of the better handles on the internet.
The chef behind John Howie Steak on cooking Olive Wagyu and why provenance is the whole story.
