Reading
For people who cook too
Short, useful notes on beef, cuts, sauces and what to do once the box reaches your table. No filler.
4 articles
Beef4 min read
What dry-ageing does to beef
Water leaves, enzymes work, flavour concentrates. What happens in 45 days, in plain words, and why some cuts are never aged.
Details
Cuts4 min read
Rib eye, picanha or striploin: which cut is for you
Three cuts, three characters. How to pick by fat, bite and how you like it cooked.
At home4 min read
Reheating steak and pizza at home
Low oven, hot pan, a splash of water. The methods that work and the microwave mistakes to avoid.
Sauces3 min read
Which sauce with which steak
Truffle, bourbon, BBQ or garlic: a pairing guide built around the sauces on our board.
