Do you know the difference between the chuck, the rib, the loin or the round?
Each of the above is a cut of beef from a cow and that's just a few of the different parts of the animal. There's different cuts within categories, different grades of meat and each one cooks, tastes and serves differently.
Beef is not as simple as it first seems. Which is why this Beef 101 from the team over at Frugal Dad is so useful. It completely dissects the cow right down the vitamins and protein contained inside the meat.
If you want to know your beef better then this is definitely for you.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.