Maturation, i.e. the resting time of fresh meat with the dry aging method, carried out dry and with more or less long periods of controlled humidity refrigeration depending on the animal and the type of meat cut made
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Fred Flintstone's favorite rib eye steak - a must for any serious griller looking for generous, tasty portions.
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Can you recognize the best cuts of meat? When cooking a delicious dish, finding the perfect cut is the key to surprising your diners
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Country you go, name you find: a quick overview of the different names of cuts of beef meat throughout the Italian peninsula, from region to region with differences and specificities
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America: the home of barbecues and burgers, where each cut of beef has its own precise and specific name: let's discover the Italian translation.
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