Youssuf of Grasp the Steak/Adventure never ceases to amaze with his recipes- the best part? When he eats a whole plate by himself on IG stories! When he told us he made these ribs with only halal ingredients (cranberry juice!) we just had to share. Click to check out the whole recipe. Photos included!
La Carne explores why freezing steaks can save you time and money, doesn't affect the tasting experience and may even actually make steak MORE tender! We'll also give you pro tips on the best freezing practices to avoid freezer burn.
La Carne discusses why Reverse Searing is THE way to guarantee bang for your buck when cooking a good steak. Includes step-by-step instructions, all you need is steak, an oven and thermometer!
Lots of sous vide banter, grilling on a big green egg and eating the most incredible Montreal Smoked meat at our last Meat-Up! By the next day 2 of us had bought our own sous vide machines... that's how good the steak was!
A question we get asked almost every day is: should we get Grass-fed or Grain-fed? First, let's explain these terms... Did you know that 99% of all cattle except from Japan are fed grass first? All cattle are fed on grass, and then depending on the producer they might be fed grain for a number of days. GRASS-FED beef and lamb are from livestock that has only been fed grass. GRAIN-FED beef is from cattle that were fed grass first, and then grain. This beef is also called Grain-finished. Therefore Grain-fed beef was also grass-fed! The question one should ask...