Learn all about beef in the Menuism Beef Blog, with a special focus on artisan grass-fed and grass-finished beef. Learn about how beef goes from ranch to table, the various beef cuts, and tips on choosing beef. Our recommended beef articles include Inside the Butcher Shop: Beef Cuts 101, How to Choose the Best Beef, and Why Grass-Fed Beef Is Better For Your Health.

by Varud Gupta

Photo by Varud Gupta

Photo by Varud Gupta

Walking into an Argentinian grill, or parilla, might at first overwhelm the senses — the sight of succulent meats being passed around a table, the smell of vegetables caramelizing over coals, and the sounds of wine glasses clinking together for a “Salud!

Argentina is famous around the world for its quality of meat. Free-range animals on large, fertile grasslands led to a gaucho(cowboy)-driven lifestyle. As the expertise of gauchos increased over the years, so did the variety of meats. Beef takes the center stage at Argentinian barbecues, but at any parilla, there might be upwards of 30 cuts of meat. Here are the highlights: (more…)

Posted by on May 2nd, 2016

Photo by Travis/Flickr

Photo by Travis/Flickr

Filet mignon and roast chicken have their place, but for more adventurous diners, it’s all about the offal.
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Posted by on January 25th, 2016

piedmontese-beefLike all Koreans, food was very important to my family when I was growing up in Los Angeles. No birthday morning went by without seaweed soup for good luck and every Lunar New Year was rung in with the meaty broth of a rice cake soup.

Meat was even more important because our family was in the meat processing business. And after traveling the world looking for the best beef, I’ve come to appreciate Piedmontese cattle so much that I introduced it at my restaurant, Star King Korean BBQ, the only Korean barbecue where you will find it. (more…)

Posted by on August 1st, 2013

Photo by Glenn Keefer

Photo by Glenn Keefer

Bursting with an abundance of celebrated steakhouses, Chicago is every meat-lover’s paradise. With a dizzying amount of fantastic dining options, it can be difficult to choose where you want to spend your hard-earned dining dollars. In order to narrow down a list of the top steakhouses in the Windy City, we asked the help of some of Chicago’s finest food bloggers. With the expertise of Mary Jo Luppino of Carb Before the Storm, Rhonda Mix of Midwestern Adventures, Dwight Casimere of Dwight the Wine Doctor, and Carole Brewer of Show Me Chicago, we were able to come up with the ultimate meat-lover’s guide to Chicago steakhouses. Enjoy!

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Posted by on March 28th, 2013

Photo by TheBusyBrain

Photo by TheBusyBrain

In our search for the best steak, we set our sights on the rich culinary scene of Los Angeles. Housing a great selection of steakhouses, diners have a wonderful selection that ranges from modern to traditional. With the help of L.A.’s finest food bloggers, we put together a list of top-notch steakhouses worth salivating over. Today’s post features Elaine of Elaine Travels, Kevin of Kevin Eats, Jess Winfield of L.A. Food Crazy, and Street Gourmet LA.

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Posted by on March 14th, 2013

Photo by Desmond T. H. Lim

Photo by Desmond T. H. Lim

New York City is home to the Yankees, Wall Street, the Empire State Building, and of course, a plethora of world-class dining options. In a recent effort to find the best steak in New York City, we asked popular food bloggers in the Big Apple to give us their top steakhouse recommendations. Today’s article features Yvo of Feisty Foodie, Jean-Philippe Gerbi of I Just Want to Eat, C.S. Hsia of Eat Big Apple, and Restaurant Girl.

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Posted by on March 12th, 2013

Photo by jayweston@sbcglobal.net

Photo by [email protected]

Menuism recently set out on a mission of epic proportions: to find the best steakhouses in the nation’s capital. For such a task, we consulted popular food bloggers in Washington D.C. With their expertise, we were able to compile a diverse list of steakhouses suitable for a wide range of tastes. Whether you’re on the hunt for a casual steak dinner, or looking to try out an Obama-approved steakhouse, you’ll find a steakhouse for every occasion. Today’s post features Micky of What Micky Eats, Lauren DeSantis of Capital Cooking, B and J of Two DC, and Kim of DC Wrapped Dates.

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Posted by on March 5th, 2013

Some consider meat eating unethical due to its environmental impact, animal cruelty, human health issues, or various other reasons. They might like to enjoy an occasional juicy grilled beef steak, but can’t quite justify it. If this includes you, here are my top five reasons why you should go ahead and enjoy real grass-finished beef.

Photo by Hilary Stohs-Krause, NET Nebraska

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Posted by on April 19th, 2012

We just had the privilege to escape our Idaho winter for a Caribbean cruise to the Panama Canal. This is about the only way I ever get close to a venue for sampling four- or five-star dining. I don’t know what the rating is, but the dining rooms are a lot fancier than the usual places I go when we eat away from the ranch. And, of course, presentation is everything. Dinner takes two hours.

Besides the fruits and vegetables, pastries, and desserts, and other unknown (to my experience) items, we got to sample all varieties of seafood, poultry, pork, lamb, and beef. It was really interesting and fun to have so much variety. It’s also quite all right to be home now enjoying some standard home cooking that my lovely wife specializes in. (more…)

Posted by on March 6th, 2012

Photo by Matt Gipson

In previous columns we have talked about what it means to raise and finish a beef and about the art of butchering. Today we’ll discuss an intermediate critical step called aging. The purpose of aging is first to tenderize, second to change (and hopefully improve) flavor, and thirdly to increase juiciness. Aging is a process unique to beef and some wild game because of the maturity of the animal at slaughter. Common young meats like chicken, pork, veal, and lamb do not require aging. (more…)

Posted by on January 11th, 2012

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