Nose-To-Tail: Beef
There's much more to cattle than just steaks, chops and burgers. If you're willing to take a short diversion from the more popular (and expensive) cuts, you'll find a treasure trove of beefy goodness.
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Beef: Understanding Your Choices
Whether you're a fan of grass-fed beef, grain-finished beef or buttery Wagyu beef, we've got a style and cut for you. Here we break down the choices, one by delicious one.
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Wagyu Beef 101
Here’s an in-depth and fascinating look at chef and foodie favorite, Wagyu beef.
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Beef: A Brief History
From prehistoric hunts to wrangling modern, domestic cattle, we've been eating beef for a long time. Learn about America's beefy traditions here.
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Benefits of Grass-Fed Beef
Grass-fed beef has recently created a buzz in the foodie community, but there are also health benefits and a unique flavor profile to recommend it.
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Short Rib Meal Ideas
To braise or not to braise? Braise it once and then enjoy a week of meals with our tasty ideas.
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Winter Comfort Food
With mercury in deep-freeze, it's time to warm things up with hearty, hot & bubbling winter dishes. Here's how we like to warm up in winter.
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Comfort Food Around the World
Homey and familiar dishes can be found in every culture, and these are some of our favorite international comfort foods.
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Nose-To-Tail: Lamb
With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.
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Cooking with Duck Bacon
If everything is better with bacon, then everything is spectacular with duck bacon. From breakfast to canapes, it's a fun twist on tradition. Go ahead and try it.
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Stewing Basics & Tips
Stewing is a great method of one-pot cooking that produces comforting and delicious results. Here are our favorite tips and tricks for success every time.
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American Barbeque Styles
Ah, barbecue. While the concept is as old as time itself, American BBQ has evolved to have its own independent character.
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Wagyu Beef Shepherd's Pie
by D'ArtagnanThis recipe puts a luxurious spin on classic comfort food, with rich Wagyu beef and decadent black truffle butter.
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Short Rib Beef Bourguignon
by D'ArtagnanSo satisfying on a chilly day, beef Bourguignon is super easy to make and well worth the time. We use our Angus boneless short ribs for extra rich flavor, along with plenty of aromatics, exotic mushrooms, and French pancetta. Serve with warm crusty bread and a bottle of your favorite red wine.
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Corned Beef Brisket
by D'ArtagnanA tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use of chemical curing salts but is just as delicious.
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Beef Paupiettes with Tomatoes & Capers
by Paula WolfertPaupiettes are little meat packages, stuffed and simmered in sauce. Paula Wolfert's version is rich and fragrant, with bright, balanced flavors. She recommends cooking it in a 12-inch, straight-sided clay pot.
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Texas-Style Beef Short Rib Chili
by D'ArtagnanWho needs beans when you have beef, beer, and bacon? Our boneless beef short ribs cook slowly in a rich combo of pureed chiles, dark beer, beef stock, bacon, and spices. A little dark chocolate at the end adds depth of flavor – don’t skip it.
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Sous Vide Wagyu Beef Flank Steak
by D'ArtagnanOur full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Finish with a quick sear, baste with black truffle butter, and cut against the grain for a truly great steak.
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Boneless Wagyu Korean Short Ribs
by D'ArtagnanOur wagyu beef short ribs aren’t just for braising. The highly-marbled meat makes excellent Korean-style BBQ when sliced thin against the grain, marinated overnight, then grilled hot & fast.
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Red Wine Braised Brisket
by D'ArtagnanOur Angus beef brisket is slow-cooked in an entire bottle of red wine and other aromatics in this deeply satisfying recipe. Hearty and rustic, it’s the perfect dish for a chilly weekend.
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Wine Country Burger
by D'ArtagnanThis flavorful burger brings the taste of a wine country brasserie to your own kitchen with red-wine braised onions, Gruyere two-ways, and fresh herb mayo. Our wagyu beef patties keep things extra juicy, but feel free to sub our buffalo burgers or even ground turkey.
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Philly Burger
by D'ArtagnanThis burger has all the flavors of our favorite cheesesteak. Instead of thinly shaved steak, we used rich Wagyu beef patties seared with a bit of butter and topped with peppers and onions. Allowing the patties to rest directly on the rolls after cooking insures you won’t lose any of those tasty juices.
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Maui Burger
by D'ArtagnanThis tasty burger will give your backyard barbecue some island style! Our wagyu beef burgers are marinated in teriyaki sauce before being cooked over flame, then topped with duck bacon, grilled pineapple, and extra-creamy Japanese mayo. Add some sweet onion and leaf lettuce then sandwich in sweet Portuguese rolls for some seriously good burgers.
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Pho Gras
by Wylie DufresneWe consider Wylie Dufresne equal parts chef, scientist and magician; as evident in this recipe for pho gras. Not for the homecook, we posted it just for fun - to show the complexity of his dishes and a few of the techniques behind the magic.
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French vs. American Butchering
Ariane hosted “Meet your Meat: French vs. American Butchering Styles,” with Yves-Marie Le Bourdonnec, the Meat “Magician” of Asnieres, France, and Brooklyn’s own “Rock Star” butcher, Tom Mylan, who show off their knife skills on massive slabs of beef.
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