Meat | Ģ��Ƶ

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Steak searing in a pan.

How to Dry-Age Meat at Home

A large turkey roulade roast with a bone sticking out of the end sits on a white plate

Cartoon-Style Turkey “Leg” Roast by Chef Shawn

A cheeseburger with caramelized onions on a white plate

Smash Burgers vs. Restaurant-Style Burgers

Multiple types of meat sit an an outdoor grill

Get to Know These International Barbecue Styles

A cured ham leg hangs upside down on a string

Understanding Ham

charcuterie-foie-gras

Charcuterie 101

duck-recipe-herve-malivert

Recipe: Duo of Duck with Mushroom Fricassée & Smoked Pea Purée

frankproto_crownroastlamb

Chef Frank’s Crown Roast of Lamb

a chef grilling steak

How to Grill Steak

milk-fed lamb dish

Chef Arnaud Bignon's Spring Lamb Recipe

meatloaf wellington

Chef Chris Scott's Meatloaf Wellington

Short ribs

Sous Vide Grilled Short Ribs

Chef Hilary Henderson

Hilary Henderson's Beef Tips

Chef Michael Lomonaco

Michael Lomonaco’s Steak and Seasoned Career Advice

Braised Beef Cheek, Pear and Saffron Puree, Glazed Parsnips, Parsnip Chips

Braised Beef Cheeks

bison

Farm-to-Table Cooking with Bison

ICE alum Seth Warshaw

ICE Grad Celebrates 11 Years of Kosher Steakhouse Success

Chef Frank's lamb hot dog with pickled red onions and harissa

Chef Frank's Lamb Hot Dogs from Scratch

Sara Tane made sausage in Mod 5 of Culinary Arts

Mod 5: The Glamour of Garde Manger

John and Sukey Jamison raise sheep at Jamison Farm.

Pro Chefs Love This Pennsylvania Lamb Purveyor

Chef Adriana Urbina's rib-eye steak with bearnaise sauce

Chef Adriana's Sous Vide Steak, Marinade and Bearnaise

Chef Charcutier Arthur Dehaine

Chef Charcutier Arthur Dehaine Reimagines Tradition

Debra Rocker of Rocker Bros. Meat & Purveyors shared the ins and outs of sourcing with students at our Los Angeles campus.

Business of Food/Wine

Partnering with Purveyors

A water bath with a Polyscience Immersion Circulator

How to Prepare Sous Vide Lamb this Spring