The Regional Dictionary of Bovine Cuts
byThe Name of American Cattle Cuts in the various Regions What I am every day more convinced as long as I increase my experience…
Bistecca
The Steak Rub Styles
byWhich Rub for your Ideal Steak I often describe the seasoning tools as the indispensable technical baggage that every self-respecting Grillmaster must have available in his know-how…
Barktenders Meat America – The Steakhouse Techniques
byBarbecue Participative Class – Level 1 Within the Barktenders Meat America cycle, designed to deepen the many facets of American meat culture and its…
The Butter Bourguignon
by8 Flavored Butter for Dinner Imagine being in New York, getting into one of the sophisticated Manhattan Steakhouse and ordering a succulent Prime Rib….
Trying the Prefreezing
byThe steakhouse effect in 45 minutes Today, few will remember it, but the first to talk about steak stealing directly from the freezer had been…
Having the Beefer effect with 2 Chimneys
byPerfect Steaks in 3 minutes at no cost If you noticed, especially in the German market, a new family of tools dedicated to steak has…
Marbling and Health
byThe relationship between Fat, Health and Grill The one we’re living is an era that marks an increasingly adversarial relationship between us and the media….