Tomahawk, picanha or entrecôte: which cut should you choose?
Compare three popular cuts by occasion, flavour, difficulty and cooking technique.
Guides
Knowledge, techniques and practical criteria for choosing, cooking and enjoying beef.
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Premium beef for restaurants: what to look for in a supplier
A foodservice checklist: consistency, portion weights, traceability, ageing, logistics and service.
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Common mistakes when cooking premium beef
Temperature, cooking surface, resting, doneness and the grain: common mistakes that can spoil a good cut.
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How to store vacuum-packed beef at home
General advice for receiving and storing vacuum-packed beef while always following the supplier's instructions.
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What does dry-aged mean for premium beef?
Dry-aged means aged without vacuum packaging. Learn what it may add, how it differs from wet ageing and who may enjoy it.
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Rubia Gallega vs Wagyu vs Black Angus: the differences
A careful comparison of Rubia Gallega, Wagyu and Black Angus by flavour, fat and occasion.
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How to buy beef online with confidence
A checklist for buying beef online: cut, weight, chilled delivery, packaging, delivery date and supplier terms.
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Best premium beef cuts for the barbecue
Bone-in rib steak, picanha, tomahawk, entrecôte and premium burgers: how to plan a barbecue with confidence.
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How to choose a bone-in rib steak: weight, fat, ageing and cut
Weight, thickness, fat, bone, ageing and technique: practical criteria for choosing a good bone-in rib steak.
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Mature cow beef, ox and young beef: the real differences
Learn how mature cow beef, ox and young beef differ by age, sex, flavour and culinary use before you buy.