The Wells High School Food Science Lab holds a custom meat-cut permit through the Nevada Department of Agriculture.

And almost every other cut of meat imaginable. Nearly 260 people sat shoulder-to-shoulder on a recent Saturday night at long ...

Created in 2013 and fondly named after the time to share a good luck beer with fellow KCBS competitors, this sausage is ...

Something so cool about smoking a big'ol rack of beef back ribs! And even more cooler doing it on your Ninja Woodfire Grill!

If you’re in Honolulu, Hawaii, and your taste buds are yearning for a culinary adventure, boy, have we got a treat for you!

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

1 Pour the wine and oil into a non-reactive bowl and add the balsamic vinegar, onion, garlic and oregano. Season with salt, pepper and chilli flakes. 2 Cut the steak into thick fingers across the ...

even when we buy a side or a whole beef for our own use at home, there are cuts that don’t get eaten first,” he said. “These are the cuts that are being exported. Short ribs is a great example.

From smoky Texas brisket to saucy Kansas City ribs to tangy Carolina pulled pork, there’s a whole nation of amazing barbecue out there. Knowing each state and region’s signature BBQ styles straight ...

seems absurd.” His personal experience in Spain with well-aged beef rib cap that was very lightly dressed changed his perspective entirely. Bill Buford, a journalist and author of the culinary ...

Kafi’s beef rib was even better, a perfect cook with well-rendered fat, tender meat, and a gorgeous blushing smoke ring. All the beef is marbled Wagyu, with thin layers of fat distributed ...