If you're gonna shell out for dry-aged, don't biff it on the grill. Here's why your dry-aged beef cooks faster than the fresh ...

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

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 ...