Cut winter forage at flag leaf stage rather than boot stage to maximize digestibility and increase milk production per pound.

Dry-aged steak is often seen as the ultimate luxury in restaurants — but how long should beef actually be aged before it tastes its best? In this video we cook ribeye steaks aged from 10 days all the ...

Perhaps you've heard of dry-aging before, a process which involves letting a cut of meat sit by itself for weeks. This usually involves beef but you can dry-age fish, it's just much trickier. There's ...

Despite its relatively low price point, Texas Roadhouse serves up some mouthwateringly good steaks – under $15 for a 6-ounce sirloin plus two sides is quite a bargain at a time when food trucks will ...

The innovative Houston barbecue scene just got a new dose of creativity thanks to chef Tim Love. Love’s Woodshed Smokehouse at Levy Park recently introduced dry-aged smoked brisket and beef ribs, ...

CLEVELAND, Ohio --Summer brings the sizzle — and the debate — about what’s best on the grill. For some, it’s the luxurious marbling of Wagyu. Others swear by the earthy punch of grassfed. Still others ...

There’s a moment when you bite into a perfectly cooked steak that makes time stand still – that’s exactly what happens at Scratch Steakhouse and Lounge in Louisville, Ohio. This unassuming gem tucked ...

BANGOR, Wis. (WKBT) -- Every week for Foodie Friday, we talk in-studio with the businesspeople and culinary artisans behind outstanding restaurants, bakeries, cafes, bars, food trucks, and more. We ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. There’s a new restaurant and ...