Knowledge

Petite sirloin is very lean and not particularly tender. This puts many people off, as there are certainly better cuts to eat from a cow. However, it’s still great tasting and, if treated right, cooks well. Learn all about it in our guide, where we think we’ll convince you to give it a try.

The eye of round steak is usually reserved for cubing and stewing. But you can do MUCH better! Yes, it’s lean, it’s easy to dry out, it needs skill to cook it well, but it really can be worth it. Learn all about this under-loved cut in our guide.

Today we look at the porterhouse steak, including where it comes from, alternative names, how to buy it and where, and how to cook it to perfection. We also show you three of the best recipes for this cut, taken from around the web.

The chuck eye roast — or roll — is a neighbor to the ribeye. Maybe even more tender and just as flavorful and well-marbled, you really should check it out as it’s outstanding value for money. Learn all about it in our guide, where I’m sure we’ll convince you to give it a try!

Today we look at where the chuck eye steak comes from on the cow, other names it’s known by, its taste, fat content, nutritional info, where to buy it, how to cook it, and more. By the end of this guide, you’ll be an expert on the ‘poor man’s ribeye.’

The tomahawk steak is a big slab of well-marbled, buttery, beefy ribeye with a colossal bone handle that makes it look prehistoric. Learn all about this delicious cut in our guide, including where it comes from, why that name, how to buy it, prepare it, cook it, and more.

Today, we take a look at the much-prized, buttery rich flavored ribeye steak. A prime cut, available both bone-in or bone-out, it is favored by those who chase a deep, beefy flavor over anything else, such as ultimate tenderness or leaner alternatives.

The tri-tip triangle roast, cut from the sirloin, is a well-marbled, full-flavored, quite tender cut that roasts well when whole and grills well when sliced into individual steaks. Learn all about its flavor, texture, cost, typical uses, where to buy it, and how to cook it in this guide.

Country-style ribs are lean, well-marbled, packed full of flavor, and perfect for slow cooking. They’re also relatively cheap, so they are great value. But despite the name, they aren’t actually a rib! So what are country style ribs? Learn all about them in our in-depth guide below.

The top blade steak comes from the chuck primal, known for BIG beefy flavors and richness. Not a popular cut, but definitely worth checking out. Learn all about it here, including alternative names, nutrition, flavor and texture, how to cook it, and three top recipes from around the web.

Tenderloin steak — also known as filet mignon — is the most tender cut on the whole cow. It’s highly prized and with a price tag to match. Learn all about it in this guide, including how to identify it, buy it and cook it to perfection.

Skirt steak can be one of two different muscles on the cow, the outside and inside skirt. Well-marbled with a prominent textured grain, it’s great for marinating to take on flavor and is often used in fajitas. It’s a lovely cut of beef. Learn all about it below.

Sirloin steak is a popular beef cut that is fuller flavored than fillet and leaner than a ribeye. Find out all about it, what muscle it is, where it comes from on a side of beef, where to buy it, and how to cook it with three of our favorite recipes.

What is shoulder steak? It is a flavorful and bargain-priced cut that should get more love but is often overlooked for pricier and more tender cuts. Learn all about it here, from how to identify it to alternative names, how to cook it, and more.

The ranch steak is little known, less often bought, a bit of a newcomer, but a cracking cut of meat. You should try it! Find out all about it in this short but detailed guide that looks at its origins, nutritional values, how to cook it, and more.

The Denver cut steak was only 'discovered' a few short years ago, is new to most of us but is absolutely fantastic. It is well-marbled, flavorsome, and tender, and should be on everybody's shortlist of favorite steaks…and probably will be after trying one. Learn all about it here.

Today, we try to answer all your questions about meat storage in the fridge, the freezer, the temperatures you must use, options for safe wrapping materials, how long you can store it for, what freezer burn is, and how to avoid it, and more.

Picanha steak is a Brazilian favorite, sublime with chimichurri, and a cut you really should seek out and try for yourself if you haven’t yet! Learn where it comes from on the cow, alternative names, where to buy it, and how to cook it with three top recipes.

Flat iron steak is a well-marbled, rich tasting thick cut taken from the chuck primal, that would make you think it's tough as old boots? But it's surprisingly tender! Learn all about it, alternative names, how to cook it, where to buy it and more.

Charcoal grills do not have a simple on / off switch and can stay lit, wasting fuel and being a potential hazard due to their heat for hours. We look at extinguishing your charcoal grill safely in this post while saving any unburned charcoal for future use.

If your gas grill isn't heating as strongly or evenly as it once was, it could be due to clogged burner tubes. A common but easily solvable problem. Here's how to clean them to get the performance back where it should be, with a video to follow along to.

The word ‘BBQ’ has loosely come to mean all outdoor cooking, even though techniques and cookers are very different. Do you know the difference between a smoker and a grill? Or smoking and grilling? If you do, that’s great! If not, you will find out in this guide.

In this article, we look at the hanger steak, covering what it is, where it comes from, why that name, alternative names, how to source it, how to cook it, and more. By the end, you’ll be a hanger expert, and I’m sure you will want to sample some!

A dirty grill not only works less efficiently, but it can also spoil the flavor of your food, ruining all your hard work and not impressing guests with the food you produce. So keeping your grill reasonably clean is essential, despite all the highly vocal ‘that grease is flavor’ crowd.

Commercial rubs are great. They are time-saving, tried and tested, and often complex and delicious. But making and cooking with your own is sooo much more fun! And you then have complete control over the quality and flavor.

A charcoal chimney is one of the most efficient ways to get a charcoal grill up to cooking temperatures quickly. It’s also a highly reliable to measure out different amounts of charcoal for different temperature cooks. Here’s when, why, and how to use one properly.

A dirty smoker can be unhygienic, produce tainted food, and be embarrassingly unsightly for any dinner party guests. So we have provided this step-by-step guide for cleaning your electric smoker, both inside and out, to keep it running smoothly, producing the best food, and extending its life.

In this guide, we take you through cleaning your gas grill inside and out in a few easy-to-follow steps. We cover the cleaning of all parts, surfaces, grates and all, to keep your grill looking immaculate and performing optimally while adding potentially years to its life.

Learn how to make delicious, moist, flavor-packed burgers from raw ingredients yourself, at home, to achieve perfect flavor and moistness…and no falling apart patties. We cover it all from meat selection to choosing binders and finally making and cooking the perfect burger.

Porterhouse and ribeye are both epic prime cut steaks worthy of being on any menu. But which is best? Why and when would you choose one over the other? Which has more flavor? Which is the leanest or healthiest cut? We answer all this and more below.

Spatchcocking a chicken allows us to get dry rub and flavor onto more surface area while reducing the grilling time of a whole bird by half. It also lowers the chances of us over or undercooking the bird for a higher chance at a better end result. Here’s how to do it.

Skirt steak and flank steak often get confused, probably due to them being so little known. So we thought we’d clear up the confusion in this comparison. Read on if you want to know the differences between them, and become an expert in these two lesser-known cuts.

Cooking chicken from frozen is a recipe for disaster — or illness. But defrosting chicken can take from hours for small cuts to over 24 hours for a whole bird. But all is not lost: Here’s how to defrost chicken fast, for those inevitable times you were unable to prepare properly.

Try it to believe it! Dry aging concentrates and intensifies the flavor of meat, taking the flavor to a whole new level. Here’s how to dry age your beef and steak at home yourself, which can save you A LOT of money over buying it pre-aged from a butcher.

Using the right amount of rub in the correct way, can be the difference between a superbly complemented and elevated tasting piece of meat or an overpowered disaster. Learn how much rub to use, when to apply it, proper technique, and more in this guide.

Wagyu beef is widely regarded as the best in the world, and it’s certainly up there with the most expensive! Epic marbling and flavor, it’s a luxury and a treat. Combine that with the king of low n slow smoked meats to get Wagyu brisket? Now we’re talking epic!

When you are faced with buying choice, select, or prime beef, do you know what this means and what the difference is? There are, in fact, eight different grades of beef as determined by the USDA, based on meat maturity and level of marbling. Here’s what they all mean.

Beef ribs have a real caveman element about them, are unctuous, flavor-packed, and are always real crowd-pleasers. But did you know there are different types, that are very different in size and how you would cook and present them? Learn all about these BBQ’ers favorites in this guide.

Tri-tip is a complicated cut of beef, with the grain — which you want to cut across — running in different directions in different places. Learn why you need to slice tri-tip across the grain, and how to do so properly in our guide.

Prime rib and ribeye may look similar, but they are different cuts that should be treated and cooked differently. But how do they differ? When would you choose one over the other? Why do we have to cook them differently? We answer all your questions below.

If moisture and flavor are two top goals of your BBQ sessions — and they should be — then you should learn how and why to inject meat before BBQ-ing. In this guide, we look at why you should inject certain meats, what with, and precisely how to do it.

Here are six popular ways to tenderize steak, to take even the cheapest of available steak cuts and make them feel like more expensive, higher-quality prime steaks than they are. You will be able to find at least one method using things you already have in your kitchen!

Taking an accurate internal temperature of your food is the ONLY way to know when it’s cooked to your desired doneness. To do so, you need to use an instant-read food thermometer that reads quickly and accurately. Here’s how to use one correctly.

Cutting against the grain gives an entirely different ‘mouthfeel’ to meat during eating. It can be the difference between the same cut of meat feeling tough or wonderfully tender. So learn how to cut against the grain in our guide to getting the best results from meats you cook.

Despite its common name, a sharpening steel doesn’t actually sharpen, it simply hones. But what does it mean to hone a blade? How do we do it, and why? Learn how to use a sharpening steel in our guide to this essential knife sharpening tool.

There are four different types of knife sharpener. Which do you have? Are you using it correctly? In this guide, we detail step-by-step how to use every kind of knife sharpener, with instructional videos to help, so you can be sure you’re getting the most from your efforts.

Food continues to cook and rise in temp after coming off the heat, be that a grill, smoker, hob, or oven. Understanding this and planning for carryover cooking is essential if you want to nail the correct doneness of your food every time and not serve it overcooked.

Wet brining is a fantastic way to drive extra flavor into meat, while helping to retain moisture after cooking. Great for whole birds such as chicken and turkey, but can also be used for smaller cuts to add extra tenderness and a big punch of flavor.