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 …

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 …

What is a Mixed Grill? The mixed grill is a fine dining restaurant entree favorite that offers diners a selection of different meats and cuts on a single plate, often each with their own sauce or side. Though they may look fancy in a restaurant, they’re surprisingly easy to make at home if you’ve got a …

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 …

  Don’t have a probe thermometer handy to judge your meat’s level of doneness?  Experienced chefs often test steak doneness by feel.  As meat cooks it firms up (cooking protein causes it to tighten and expel moisture), so if you’ve felt enough steaks, you can tell how cooked they are by how they spring back when …

Frenched racks are one of the fancier cuts of meat and we carry several varieties. But sometimes you don’t want to make a crown roast or cut rib chops.  Sometimes you want something with all the bones out, a loin.  It’s very easy to separate the loin meat from a rack. How to Debone a …

Cutting up (“fabricating”) a whole rabbit is similar to cutting up poultry in terms of the basic technique, even though the anatomy is rather different.  By following the below steps you’ll be able to easily separate a whole rabbit fryer into two back legs, two loins, and (if desired) two front legs. 1. Wash the fryer. 2. Take hold of …

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty much any meat cut can be marinated, though skirt steaks & flank steaks absorb marinades …

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.  …

Frenched lamb racks don’t have to be roasted whole or sliced into individual lamb rib chops. Here are two other ideas for varying their look.  While you can use a chef’s knife for these techniques, we recommend using a very sharp rigid boning knife for best results (particularly until you’ve got some practice). Lamb Spider …