Maturation is a delicate process that allows the meat to mature and achieve an intense and decisive flavour.
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Once they were considered waste, the less noble parts of the bovine that were consumed in less wealthy families, now considered as a delicacy: we are talking about the fifth quarter.
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That unique scent and that unforgettable depth: then comes the bill and it's painful. Here's how to eat a good steak without spending a fortune.
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Typical dish of Japanese cuisine in which the choice of meat, combined with vegetables, transforms dinner into a unique experience.
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Everything that is not included in other classic cuts of meat but absolutely not to be underestimated: beef offal.
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Salty tongue? Or cut into bite-sized pieces and then fried? Why not prepared in a pressure cooker? Or with mustard?
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A steak lady, although calling her a steak is highly simplistic. Discover the perfect dish for meat lovers!
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Very tender roast today. The practical solution to a complete and tasty meal, but exactly what is a roast?
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An illustrious exponent of the fifth quarter, little known and appreciated in Italy, but with an intense and tasty flavour.
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From cooking over a low flame to then conclude with a vigorous blaze capable of leaving free space for the Maillard reaction
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The marrow contained in the beef femur is a spectacular component, capable of giving an authentic and unique taste to the dishes that contain it
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Tartare and minced meat are two universes that should not be confused. The differences are many: preparation, cooking, flavors and seasonings
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