Expert Butcher Knowledge,
Accessible to Everyone
Your definitive resource for understanding beef cuts, grading, aging, and butchery. Written by Frank Russo — 3rd-generation butcher with 40 years of experience.
Featured Guides
In-depth articles on beef cuts, grading, and preparation — written from decades of hands-on experience.
The Complete Guide to Beef Primal Cuts
A 3rd-generation butcher breaks down the eight primal cuts of beef, what comes from each one, and how understanding the animal makes you a better cook.
10 min readUnderstanding USDA Beef Grades: Prime vs Choice vs Select
What do USDA grades actually mean? A veteran butcher cuts through the marketing to explain how beef grading works, what you're paying for, and when it matters most.
14 min readWhat is Wagyu Beef? A Butcher's Honest Guide
Wagyu is the most misused word in the meat industry. Here's what it actually means, how to tell real from fake, and whether it's worth your money.
12 min readThe Truth About Kobe Beef: Myths, Facts, and What You're Really Eating
Most "Kobe beef" sold in America isn't Kobe at all. A veteran butcher separates myth from fact and tells you what you're really paying for.
About Frank Russo
3rd-generation butcher with 40 years of experience. I grew up in my grandfather Sal's butcher shop in Brooklyn and have spent my career teaching restaurants and home cooks about proper meat selection and preparation.
Read My StoryAll Expert Guides
The Complete Guide to Beef Primal Cuts
A 3rd-generation butcher breaks down the eight primal cuts of beef, what comes from each one, and how understanding the animal makes you a better cook.
10 min readUnderstanding USDA Beef Grades: Prime vs Choice vs Select
What do USDA grades actually mean? A veteran butcher cuts through the marketing to explain how beef grading works, what you're paying for, and when it matters most.
14 min readWhat is Wagyu Beef? A Butcher's Honest Guide
Wagyu is the most misused word in the meat industry. Here's what it actually means, how to tell real from fake, and whether it's worth your money.
11 min readHow to Choose the Right Steak Cut for Any Occasion
Not every steak is right for every situation. A veteran butcher matches the perfect cut to your occasion, budget, and cooking method.
13 min readBrisket 101: Everything You Need to Know
From selecting the right packer to slicing the finished product, a veteran butcher walks you through everything you need to know about beef brisket.
11 min readThe Art of Dry Aging: How It Works and Why It Matters
Dry aging transforms good beef into extraordinary beef through moisture loss, enzymatic tenderization, and complex flavor development. Here's the science and the art.
From the Blog
5 Mistakes I See Home Cooks Make with Steak
After decades of hearing customers describe their steak disasters, these are the five mistakes that come up over and over — and they're all easy to fix.
5 min readWhat to Ask Your Butcher (And Why You Should)
Your butcher knows things the label doesn't tell you. Here's how to ask the right questions and get the best meat for your money.
4 min readSteak Doneness: A Butcher's Temperature Guide
The definitive temperature guide for steak doneness, including the often-overlooked pull temperatures and why carryover cooking changes everything.