Proven techniques, dozens of carefully honed recipes, and your FAQs, answered: Our beef guides offer the info you need to perfect steaks, roasts, and burgers.

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All Beef
A fully loaded cheese burger with tomatoes and onions on a cutting board
10 Tips for Better Burgers | The Food Lab
A cut sous vide-cooked steak resting on a cutting board with a knife off to the side.
Sous Vide Steak Guide | The Food Lab
A large bone-in ribeye steak grilling on a charcoal grill.
7 Myths About Cooking Steak That Need to Go Away
Cooked ribeye cap, also called spinalis dorsi or calotte.
Meet the Ribeye Cap, the Tastiest Cut on the Cow
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The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak
Two pieces of Bohemian cut or bottom sirloin flap meat on marble surface
What Are the Best Cuts of Beef for Stew?
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Salting Ground Beef | The Burger Lab
Overhead shot of a Jewish-style braised brisket in a sauce of carrots and onions
Stop Making Tough Brisket—Here's the Fix That Works
A bowl of beef stew with vegetables and garnished herbs
My Simple Ingredient Swap for the Richest, Meatiest Beef Stew
A steak with pepper sauce next to a serving of thincut fries on a plate
Inside the “Ancestral Fat” Trend: Does Beef Tallow Deserve Its Hype?
A display of various packaged beef jerky brands arranged on a table
We Taste-Tested 14 Brands of Beef Jerky—Here Are Our Favorites
Small bowls of hot dog slices labeled with numbers
We Taste-Tested 13 Brands of Beef Hot Dogs—Here Are Our Favorites
Hot pan drippings are poured on seared and rested steaks to "fat flash" them.
The Easy Restaurant Trick for Juicy, Crispy Steaks
A piece of medium-rare steak sliced into thin pieces on a wooden cutting board.
How to Most Effectively Tenderize Steak
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Dry-Brining Is the Best Way to Brine Meat, Poultry, and More
A sliced prime rib on a wooden carving board
13 Rules For Perfect Prime Rib | The Food Lab
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Four Expensive Steak Cuts to Know
Two steaks side by side, one dry-aged and the other fresh.
Can I Dry Age Beef At Home? | The Food Lab
How to Trim a Whole Beef Tenderloin for Roasting
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The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)
Closeup of a package of meat with a "Certified Angus Beef" badge printed on it.
Rethinking Prime Beef: Why "Choice" May Be Your Best Bet
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Slicing Meat Against the Grain | The Food Lab
Profile view of a gigantic pastrami sandwich on rye bread.
Pastrami Versus Corned Beef: A Guide to the Jewish Deli
A whole cooked prime rib roast resting on a cutting board.
How to Buy and Cook Prime Rib | The Food Lab
A peanut butter sous vide steak searing in a cast iron skillet.
We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To
Sliced skirt steak tacos with tomatoes and cilantro on a plate
How to Grill Skirt Steak
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The Food Lab Video Series: Steak Lies
Stew Science: What's the Best Way to Brown Beef?
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The Right Way to Use a Meat Thermometer
A pastrami sandwich from Katz's Deli in New York.
How Katz's Deli Makes Their Perfect Pastrami
Assorted boxes of frozen hamburgers and cheeseburgers.
The Best Frozen Burgers | Taste Test
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Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
Wagyu burgers on a bun with ketchup, tomato and lettuce.
Mastering the Art of Burger Blending with Eight Cuts of Beef | The Food Lab
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Stew Science: Should You Marinate the Beef First?
Unfold your steaks
How to Trim Skirt Steaks | Knife Skills
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What's the Difference Between Pastrami and Montreal Smoked Meat?
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What’s the Best Way to Grind Beef?
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How to Cut Beef For Stir Fries | Knife Skills
Porterhouse
Decoding Your Meat: A Guide to USDA Beef Labels
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The Best (and Worst) of Times for Japanese Wagyu Beef in the US
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The Burger Lab: How to Shape a Burger For Grilling or Broiling
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Knife Skills: How to Trim and Portion Tenderloin Steaks
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
Two small beef steaks cooking in a cast iron skillet. A pair of tongs is lifting one of the steaks.
Flip Your Steaks Multiple Times for Better Results | The Food Lab
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The Best Inexpensive Steak for the Grill, Part 2: Skirt Steak
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The Best Inexpensive Steak For The Grill Part 5: Tri-Tip
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What Defines a Gastropub Burger?
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The AHT Guide to Hamburger and Cheeseburger Styles
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The Burger Lab: Which Makes A Better Burger, Grass-Fed or Grain?
A plate of burnt ends of barbecued brisket, one of the prized bites among barbecue circles.
What Are Burnt Ends? And Why Are They So Delicious?
How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out
A bowl of beef bourguignon with big chunks of juicy beef, plump carrots, mushrooms and more.
15 Comforting Beef Stews Built for Snow Days, Lazy Sundays, and Big Flavor
Overhead view of Daube de Boeuf ala Gasconne
15 Easy, Delicious Dinners You Can Make With Budget-Friendly Beef Chuck
Side view of meatballs
20 Easy Ground Beef Dinners for Every Night of the Week
A plate with rice beef curry cucumber slices lime wedge and red onions served with a fork
Kala Bhuna (Bengali Spiced Beef Stew)
Plate of Swiss steak with mashed potatoes and a serving spoon midaction
Swiss Steak
A dish of khoreshe beh alongside sides like rice and other accompaniments
Khoresh-e-beh (Persian Stew)
A dish with stuffed zucchini rice and yogurt sauce being poured on top garnished with pine nuts
Hashweh and Cooked Cucumbers