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There is only one hanger steak per animal, which is why butchers quietly kept it for themselves for decades. A USDA butcher explains what the cut is, how it differs from skirt and flank, and the three best ways to cook it.
What Chefs Actually Eat At every yakiniku restaurant in Japan, the first thing ordered is tongue. Not ribeye. Not strip. Tongue. It's the opening act — the cut that sets the tone for the entire meal. Now American restaurants are...
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You've just received your wagyu steak. It's sitting in your freezer (or maybe you already moved it to the fridge, good instincts). You want to do this beautiful piece of beef justice, but you don't want to overthink it or...
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Cooking Guides How to Cook Wagyu Beef at Home: The Complete Guide Everything a USDA butcher with 20+ years of experience wants you to know before you cook your first (or fiftieth) wagyu steak. By Ligma Provisions • 10 min...
