Change the Way You Think About Short Ribs

Imagine a classic braised short rib texture, but with intense beefiness and so much funk it could host its own episode of Soul Train. That’s what we’re talking about. It’s a game-changer in the beef world, and one that invites an entirely new thought process of how to utilize always-delicious short ribs.  Continue Reading

A Force To Be Reckoned With

The word “tender” is tossed around an awful lot in the food world, particularly as it pertains to beef. But unlike it’s closely linked brethren of subjective descriptors, like “succulent,” “appetizing,” or “flavorful”, did you know “tender” is actually a quantifiable attribute with force?  Continue Reading

Mortadella alla bue

Meat enthusiasts often have a go-big-or-go-home mentality — big steaks, big roasts, big bones. That’s why some of the delectable but relatively smaller slices, links and cuts from the sausage category may go unnoticed. Not so with one sausage that (like revenge) is best served cold. Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.  Continue Reading

Braised Chuck Roast with Roasted Red Pepper Sauce

Some of my best meals are made in a slow cooker. I love to while away my time in the kitchen slicing, dicing and chopping, don’t get me wrong! But a slow cooker allows for some free time — a luxury on busy weekdays. This recipe for Braised Chuck Roast with Roasted Red Pepper sauce is ideal for the low and …   Continue Reading

Those Who Live by the Sword …

Live and eat by the sword. At least that was the case — and an extremely popular attraction — during the 2016 Cayman Cookout. Chef Tony Biggs traveled to Grand Cayman Island for a little flavorful fun in the sun. What happened next can be summed up in one word: swordplay.  Continue Reading

A Gastronaut In Town

Jeremy Umansky is a gastronaut. Though he may have coined the term himself, it fits him to a tee. A lover of mold and its biological properties, Umansky is educated as a chef but prefers to spend his days foraging for edible vegetation and exploring all things food.  Continue Reading

Beef 101: Churrasco Cooking

Churrasco cooking or more simply: cooking via rotisserie over an indirect flame source isn’t anything new. Originating in Brazil three centuries ago, the cooking method is fairly unchanged over the years and, today, it's still the preparation method used in a growing number of popular Brazilian steakhouses.  Continue Reading

Garlic Chili Rub

Steak rubs are dry and marinades are wet, but both impart flavor to the beef. This recipe for Garlic Chili Rub could also be called a marinade because it's wet, almost like a paste. It will enhance the flavor of your favorite steak cuts. Enjoy!  Continue Reading

Action + Reaction = Satisfaction

We were watching a cooking show one evening when my seven-year-old blurted out, “Hey! Why don’t I ever get ‘perfect diamond grill marks’ on my steak?!” Touché, son. I hereby swear to work on my grilling technique. After laughing at his perfectly reasonable but unexpected question, I started to wonder: “Why DO chefs sear those …   Continue Reading

Day in the life of an Ohio meat cutter, part 2

Yesterday we left readers wondering … what problem could crop up during a seemingly normal day as a meat cutter? As it turns out, it wouldn’t be a normal day if there weren’t some challenges … It’s not often that problems arise in DiBiasio’s department, but when they do, it’s when he appreciates his team the …   Continue Reading

Meeting of the minds

Perhaps it wasn’t your typical “girls’ night out” celebration, but it was an entertaining few days, nevertheless. Board members from the American Angus Auxiliary convened in Wooster this weekend for meetings, education and beefy conversations. The American Angus Auxiliary supports the endeavors of the American Angus Association and members across the country. The Auxiliary awards …   Continue Reading

Cutting up in the kitchen {lab}

I recently went back to school … and discovered that one of the best learning tools is curiosity. I put on my “I want to know more” hat and observed a beef fabrication class at Johnson & Wales University in Providence, R.I. Tell me and I will forget; show me and I may remember; involve …   Continue Reading

Manicures, martinis and meat

Manicures. I had my first when I was 30 years old. It was followed by exasperating moments to determine how best to remove contact lenses with newly manicured talons. After mastering that feat, I was hooked! I was a professional woman working in New York City and I began to routinely treat myself to this self-indulgent pleasure.  In those …   Continue Reading