Cooking & Culinary
Carcass & Meat Quality: 3 guides
- Dry-Aged Angus Beef: Marbling, Aging and Trade-OffsDry aging concentrates flavor and costs yield, and well-marbled beef is the usual candidate for it.
- Steak Doneness Guide: Temperatures, Feel and USDA GuidanceRare to well done, what each looks like, what temperature it is and how to hit it every time with a thermometer.
- Why Chefs Specify Angus: Marbling, Texture, ConsistencyWhat a professional kitchen is really buying when the menu says Angus, and what shoppers can borrow from it.