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Cooking Beef Like a Pro

Guides on butchery at home, steakhouse sides, beef for guys and curing & preserving.

Butchery at Home

• Dry Aging Beef: What It Costs and What It BuysYou lose weight, you trim a crust, and you get a flavor some men swear by. Do the math first.

Steakhouse Sides

Guides in this section are being added.

Beef for Guys

• Fine Flecks, Coarse Patches: Reading Marbling TextureTwo steaks can grade the same and eat different. Texture is part of the reason.
• What a Rancher Can Say About Omega-3 in His BeefThe numbers are small, they swing with feed, and a loose claim on a label can cost you more than it earns.

Curing & Preserving

Guides in this section are being added.