Bone with marrow
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
Read more
The tartare
Tartare and minced meat are two universes that should not be confused. The differences are many: preparation, cooking, flavors and seasonings
Read more
Great steak
Indirect cooking goes perfectly with barbecues and allows you to keep the meat soft on the inside, but crunchy on the outside
Read more
The Picanha
Grilled, on a spit or in a pan, sliced or whole: whatever method you prefer, the ability to amaze that this cut of meat already contains in its presentation remains confirmed!
Read more
Entrecote vs. Rib steak
The cuts of meat are similar in terms of position and size, but what is the crucial difference between entrecôte and ribeye?
Read more
T-Bone vs. Porterhouse
Both excellent cuts of meat, delicious and refined: but what are the characteristics that differentiate them?
Read more
Buying a BBQ
Having fun in the company of friends, enjoying yourself in front of the fire, spending fun evenings enjoying juicy and appetizing grilled meat
Read more
Perfect burger
Following a specific protocol turns out to be the winning weapon that transforms a simple hamburger enthusiast into a highly respectable chef
Read more
Perfect sausages
The characteristics that distinguish a perfect sausage are recognizable even to an untrained eye. You just need to know what to look for!
Read more
Perfect ribs
To be defined as perfect, the ribs need to respect some simple instructions that must be followed to the letter
Read more
Maldon Salt
From a small town in England's Essex County, the elite gourmet salt favored by star chefs, hand-picked since 1823
Read more
Dry vs. Wet Aging
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
Read more
