The art of meat
Let’s get one thing straight: not all “Wagyu” is created equal. For years, you’ve seen the word Wagyu thrown around on menus, butcher labels, and burger joints like it’s some kind of seasoning. But the truth? A lot of what’s labeled Wagyu in the U.S. isn’t even close to the real deal — and the…
If you’ve spent any time exploring the world of Wagyu beef, you’ve probably come across the terms Fullblood wagyu vs Purebred wagyu. And if you’re coming from a traditional cattle background, the use of the word “purebred” might throw you off. Spoiler: In Wagyu, “purebred” doesn’t mean 100% — and that difference matters more than…
This grilled, skewered steak dish has its roots in Turkey, but is popular across the Middle East, with mouth-watering variations across the world. One notable rendition are doner kebabs, which while also delicious and popular, are cooked on a vertical spit rather than being skewered and grilled over charcoal like shish kebabs. The history of shish kebabs traces back centuries,…
This Southern steak dish is a twist on classic fried chicken. Although it uses beef instead of chicken, you’re left with a chicken fried steak dish that’s just as crispy and comforting. While the exact origins of this American classic are hard to trace, it became popular in the 1800s in states like Louisiana, Texas,…
Carne asada has become a quintessential part of Mexican cuisine, utilizing quick-cooking cuts of steak like flank or skirt, and then grilling it to both soften the meat and give it a delectable charred flavor. Marinating the steak ahead of time will ensure maximum flavor and tenderness, leaving you with carne asada that’s smoky, slightly…
Brazil is one of the places most notorious for its barbecue, and at the heart of its offerings is churrasco de picanha. A tradition that blossomed in the 16th century in southern Brazil, Brazil’s method of barbecuing, known as “churrasco,” involves grilling skewered meat over a fire. This is often accompanied by a specific style…
