Crisp and caramelized on the outside, but never burnt. A first bite that melts in your mouth as the savory, perfectly seasoned flavor of beef hits your palate. The rich, smoky aroma of animal fat dripping onto an open fire.
That, my friends, is a perfect steak. You don’t have to make reservations at an expensive steakhouse to reach this sort of steak nirvana. It can be yours any night of week in your own kitchen by following a few simple and painless steps.

Navigating the Meat Case
First things first – you’ve got to buy the steak. To understand the meat case at a butcher shop, you must first understand your cuts of meat. Close your eyes and visualize standing in a field while looking at the side of a cow or steer. The first cut of meat behind the head is the shoulder, known in butchery terms as the chuck. Although […]

Original post by Worker Bee

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