Steakhouse Series – Picanha

The Farm

Steakhouse Series

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  Steakhouse Series

  Steakhouse Series – Picanha

  Now here is a brief post in our "Steakhouse Series" you may not have thought we would include but is gaining in popularity here in the US where Brazilian restaurants...Read More

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  Steakhouse Series

  Steakhouse Series – Bavette

  The bavette — sometimes called flap steak or the bib of the sirloin — is one of those cuts butchers and chefs quietly love.  Another butchers cut to be sure,...Read More

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  Steakhouse Series

  Steakhouse Series – The Porterhouse

  As part of our "Steakhouse Series," this brief post covers that classic cut, The Porterhouse. Location of the Cut Traditionally, the first two steaks off of the short loin, were...Read More

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  Steakhouse Series

  Steakhouse Series – Delmonico

  When putting together a series on famous Steakhouse cuts, you have to consider the Delmonico. The naming of the Delmonico steak is unique because it was named after the historic...Read More

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  Steakhouse Series

  Steakhouse Series – Hanging Tender or “Hanger Steak”

  The hanger steak, often referred to as the "butcher's cut," has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known,...Read More

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  Cooking, Preserving, Smoking Meat

  Steakhouse Series – The Chuck Roast and Chuck Steak

  It seems like the chuck roast and steak are becoming in vogue again. I thought it would be a good idea to take a minute to sort it out in...Read More

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  Steakhouse Series

  Steakhouse Series – Classic Steak Cuts

  Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone? Let's take a minute to break it down for ya. This post will feature classic...Read More