Expert Meat Guides
In-depth articles on beef cuts, grading, aging, and preparation — written from 40 years of hands-on butchery 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.
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Understanding 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.
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What 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.
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How 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.
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Brisket 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.
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The 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.
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Ribeye vs New York Strip: A Detailed Comparison
Two of America's most popular steaks go head to head. A 40-year butcher breaks down every difference between ribeye and New York strip.
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Understanding Marbling: Why Fat Equals Flavor
Marbling is the single most important factor in how a steak will taste. A veteran butcher explains the science, the grading, and why genetics matter more than anything.
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A Beginner's Guide to Buying Whole Primals
Buying whole sub-primals and cutting your own steaks can save 30-50% over retail prices. Here's how to start, what to buy, and the equipment you need.
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The 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.
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