Dry aging beef  allows naturally occurring enzymes to break down molecules within the muscle into more flavorful & tender forms.  While you probably want to leave extended dry aging to experts with specially built facilities, it’s easy to dry age beef for short periods in your refrigerator.  Here’s how: What Cuts to Dry Age: When …

We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic.  The aftertaste was particularly nice and really satisfying. You could also use it other grassfed beef cuts, Kobe beef, kurobuta pork, and a host of game meats.  It …

This ragu pasta sauce may or may not be 100% authentic, we came up with it while playing around in the kitchen, but the results are undeniably tasty.  It’s easy, beefy, tomato-y, herby, and very satisfying. We made this version using ground kobe beef, but you could easily substitute ground grass-fed beef, ground bison or …

Besides dry rubs, there’s another method for sticking flavor to the outside of your steaks (and other cuts): wet rubs (aka pastes).  This wet rub gets most of its flavor from the ancho chilies, but the other ingredients work together to add depth, complexity, and a bit of citrus tartness to it.  We used it …

Bourbon, honey & Worcestershire marinated grass-fed steaks cooked on the stove-top and finished with a pan sauce that reinforces the marinade’s flavors.  They have a delicious whiskey savory-sweet flavor. Drink Pairing: Bourbon (Maker’s Mark) Ingredients:                Makes Four Servings 2 Grass-fed NY Strip Steaks – bone out or in (could substitute other steaks) 2 + 2 …

We can’t deny this looks pretty complicated for a stew recipe…but the results are worth it.  By removing the cooked carrots, celery and onion after cooking, and then adding separately-cooked fresh chanterelle mushrooms and pearl onions, you get a far more beautiful, cleaner tasting result. Drink Pairing: Merlot Wine Ingredients:                Makes Eight Servings 2lbs Kobe …

Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.  Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist …

Here are the three ways to prepare steak that are most commonly used in the restaurant industry.  They work just as well in the home, and are great ways to cook most steaks. Technique 1: How to Perfectly Pan Roast a Steak We prefer strip steaks and ribeye steaks for this technique, but any steak …

Freshly cooked, thick sliced corned Kobe beef makes a decadent sandwich. The richness of the Kobe brisket is cut with the sour, refreshing flavors featured in the sauerkraut, fennel & apple slaw and mustard, cider vinegar aioli. Drink Pairing: Full Bodied Beer (IPA Beer or Brown Ale) Ingredients:             Makes Four Servings 1 1/2lbs raw Corned Kobe …

Rich kobe beef blossoms under the influence of herby salsa verde and the smoky pequillo pepper.  The finish is brightened slightly with a slight tang from the pickled onions. Drink Pairings: Smoked Porter or Sirah from Cornas Ingredients: (Serves 4) 1lb Kobe Beef Teras Major, hanger steak, or flank steak 1 tsp Pimenton (could substitute …