Butchery & technique
What 28 days does to a piece of beef?
Our dry-aged beef costs more than our fresh beef, looks darker, and smells stronger. Customers ask about all three, usually in that order. Here is what is actually happening, and, at the end, an ho...
With the grain or against it: the cut that decides whether your meat is tender
There is a moment at the counter that happens most weeks. Somebody brings back a piece of meat, or tells us about one, and says it was tough. Good cut, cooked carefully, still chewy. Nine times out...