What makes tallow a superior soap base, how it compares to synthetic alternatives, and why it fell out of use despite performing better.
Two tallow-based home products made from the same cattle as our beef — what they are, what makes them different, and who they are built for.
What the fat ratio numbers mean in practice, how each one performs in the pan, and which ratio is right for which cooking application.
A complete guide to the five ground beef products in our lineup — what each blend is, what it is built for, and how to choose between them.
Everything you need to know about cooking beef roasts — why chuck roast is the most versatile buy, what methods work, and what meals it produces.
A practical guide to making bone broth from beef bones and oxtail — the long simmer method, what makes it set, and how to store it.
Why the most overlooked cuts on the animal are often the most flavorful and nutritious — and what to do with them.
Five specific beef cuts that cover the widest range of cooking occasions and form the core of a well-stocked home freezer.