How to order your beef cut in Spain
Beef-cut equivalents for Argentina, Venezuela, Colombia and Mexico: learn what to ask for at a Spanish butcher's and which differences to consider.
Cuts
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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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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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Tomahawk, picanha or entrecôte: which cut should you choose?
Compare three popular cuts by occasion, flavour, difficulty and cooking technique.