All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more. More

We took a trip to Pat LaFrieda's, where they have a dry-aging room capable of holding over half a million dollars' worth of beef at a time, to speak with meat master Mark Pastore on the ins and outs of the process. More

If you're planning to cook prime rib for Christmas, our Food Lab master, Kenji, has you covered. But here are a few wine picks to complete your festive meal. More

Prime-grade? Grain finished? Marbled? "What do all these terms mean?" you cry. And more importantly, "Why should I care?" Everything you've ever wanted to know about prime rib, right here. Here are the answers to every question you've ever had or might ever have about prime rib. More

If I had to choose one final beefsteak dinner it would be the prime rib at Smith and Wollensky, a cut that I have been enjoying since moving to New York City in the mid 1980s. More