The round cut of beef typically makes up about a quarter of the full weight of the animal. That’s why it is the source of so many different cuts of beef, from the full round to the bottom round and whole top round. Read More
If you like barbecue, you like brisket. It’s that simple. Whether it’s seasoned savory or sweet, brisket provides the fall-off-the-bone tenderness that is a hallmark of great barbecue. Read More
It’s easy to forget the shank and the plate cuts of beef. Most people focus - and who can blame them? - on the steaks that come from the sirloin cuts or the versatile dishes powered by beef from the ribs, chuck and round. Read More
Whether you realize it or not, one of your favorite cuts of beef is the chuck. That’s because chuck beef provides the foundation for popular meals such as juicy burgers and spicy tacos. It’s also likely the source of the roast that’s been in your slow cooker all day. Read More
Is there a way to eat meat and stay ethical? That’s a question of great interest to those who think seriously about where their food comes from. The answer, according to ethical omnivores, is absolutely “yes.” Read More
Of all the primal cuts of beef, loin is the one associated with white tablecloth restaurants and specialty meat shops. When you want to celebrate or have a memorable meal, this is the cut of beef you want to think about. Read More
Fresh, in most cases, is best. Buying fresh food that’s never been frozen for shipping through the industrial food supply chain is a goal health-conscious people have in mind when they shop for food. However, there is an exception to this rule: buying beef.
No word is more abused by the food industry than “organic.” Read More
While many Americans follow that philosophy when it comes to buying clothes, cars, homes and electronic gadgets, many don’t apply the same standard to the food they eat.
That’s a shame considering food is much more important to a healthy life than any of those other items.
Long Island has distinguished itself as a producer of world-class wines. If the collective conditions under which grape vines grow define the contents of the bottle, then why not the same with other local products?