Carefully storing large beef cuts for up to several months before consumption pays off in several ways. Most prominently, the ...

Making homemade sausage? Not sure where to start? Follow the advice of a sausage making expert, who reveals the best (and ...

With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for ...

After setting the meat-and-brine bag in the fridge, the hard part is over. “Corned beef is really a set-it-and-forget-it ...

Beef tallow has a fairly high smoke point of around 400°F—butter’s, for reference, is 350°F—which makes it good for searing and deep frying. You can also use it for roasting, sautéing, barbecuing, ...

Beef tallow — what once was a common cooking oil — is starting to make a bit of a comeback in culinary circles. Field’s Custom Slaughtering, a full-service butcher shop near Cochranton, has started to ...