Proven techniques, dozens of carefully honed recipes, and your FAQs, answered: Our beef guides offer the info you need to perfect steaks, roasts, and burgers.
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The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak
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What Are the Best Cuts of Beef for Stew?
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Salting Ground Beef | The Burger Lab
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Dry-Brining Is the Best Way to Brine Meat, Poultry, and More
A sliced prime rib on a wooden carving board
13 Rules For Perfect Prime Rib | The Food Lab
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Four Expensive Steak Cuts to Know
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Can I Dry Age Beef At Home? | The Food Lab
How to Trim a Whole Beef Tenderloin for Roasting
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The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)
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Rethinking Prime Beef: Why "Choice" May Be Your Best Bet
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Slicing Meat Against the Grain | The Food Lab
Pastrami Versus Corned Beef: A Guide to the Jewish Deli
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How to Grill a T-Bone Steak
A whole cooked prime rib roast resting on a cutting board.
How to Buy and Cook Prime Rib | The Food Lab
A peanut butter sous vide steak searing in a cast iron skillet.
We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To
Sliced skirt steak tacos with tomatoes and cilantro on a plate
How to Grill Skirt Steak
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The Food Lab Video Series: Steak Lies
Stew Science: What's the Best Way to Brown Beef?
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The Right Way to Use a Meat Thermometer
Beef neck bones.
Beef Neck
A pastrami sandwich from Katz's Deli in New York.
How Katz's Deli Makes Their Perfect Pastrami
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How to Make Roast Beef and Beef Roast in One Fell Swoop
Assorted boxes of frozen hamburgers and cheeseburgers.
The Best Frozen Burgers | Taste Test
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Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
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Mastering the Art of Burger Blending with Eight Cuts of Beef | The Food Lab
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Stew Science: Should You Marinate the Beef First?
Unfold your steaks
How to Trim Skirt Steaks | Knife Skills
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What's the Difference Between Pastrami and Montreal Smoked Meat?
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What's The Best Way To Grind Beef? | The Burger Lab
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How to Cut Beef For Stir Fries | Knife Skills
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How Coarsely Should I Grind My Burger? | The Food Lab
Porterhouse
Decoding Your Meat: A Guide to USDA Beef Labels
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The Best (and Worst) of Times for Japanese Wagyu Beef in the US
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The Burger Lab: How to Shape a Burger For Grilling or Broiling
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The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition] Recipe
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Knife Skills: How to Trim and Portion Tenderloin Steaks
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
Two small beef steaks cooking in a cast iron skillet. A pair of tongs is lifting one of the steaks.
Flip Your Steaks Multiple Times for Better Results | The Food Lab
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The Best Inexpensive Steak for the Grill, Part 2: Skirt Steak
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Introducing the Fat Flash, the Best Way to Finish Your Steak | The Food Lab
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The Best Inexpensive Steak For The Grill Part 5: Tri-Tip
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What Defines a Gastropub Burger?
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The AHT Guide to Hamburger and Cheeseburger Styles
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The Burger Lab: Which Makes A Better Burger, Grass-Fed or Grain?
A plate of burnt ends of barbecued brisket, one of the prized bites among barbecue circles.
What Are Burnt Ends? And Why Are They So Delicious?
How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out
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Panang Neua (Thai Panang Beef Curry) Recipe
Korean grilled beef Galbi on a platter
Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe
A close up shot of a sliced, pan-seared, butter-basted steak.
Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
Classic smashed burger on a potato bun with pickles, red onion, tomato, and lettuce.
Classic Smashed Burgers Recipe
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Koji Prime Rib Recipe
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Easy Beef Carpaccio with Arugula Recipe
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Beef Pho (Vietnamese Soup) Recipe
A full bowl of egusi soup served with a serving of eba.
Nigerian Egusi Soup
Bulalo served in a bowl
Bulalo (Bone Marrow Soup)
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Traditional Sukiyaki (Japanese Beef Hot Pot) Recipe
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Tacos de Lengua Recipe
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Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss) Recipe