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25 Beef Sandwiches We Love in NYC

Hally Wolhandler 9 comments

Beef, that delicious master of forms. We love it cured into salty pink pastrami and layered on rye. We love it ground with Parmesan, shaped into meatballs, and lined up on a saucy sub. We love tender short ribs and grizzly burnt ends, stringy brisket and tangy corned beef. It's just so tasty in all its outfits; here are 25 to get you drooling. More

A Sandwich a Day: Open Face Beef Cheek Sandwich at Perla

A Sandwich a Day Max Falkowitz 1 comment

"Go big or go home," says this meat and egg monster posing as a sandwich ($15), which you can find on Perla's Friday and weekend lunch menu. More

Afternoon Snack: Jerky from New Beef King

Afternoon Snack Max Falkowitz 2 comments

A day spent wandering Chinatown can wear you down fast, and the obvious fuel of some starchy dumplings may put you to sleep more than fuel you up. Times like these demand a concentrated chunk of protein—and there's no better answer than jerky. More

Video: Behind the Scenes at a Slaughterhouse in Upstate NY

Erin Zimmer 9 comments

For one of her the latest Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it." More

Video: Bison Farming on Long Island

Erin Zimmer 3 comments

In the latest video from Food Curated, Liza de Guia meets Ed Tuccio, a farmer on the North Fork of Long Island who's been raising bison for over 30 years. He's part of a small movement of passionate farmers working to bring bison back. It's actually not a bad time to be a bison farmer. There's a growing demand for the meat and prices have doubled. After this taping, Liza polished off a bison burger and walked away thinking, why don't I eat this more often? More

Video: Spring Lake Farm Inspires Grass-Fed Movement in Upstate New York

Erin Zimmer 7 comments

Meet farmer Ingimundur Kjarval and his daughter Ulla (@nyculla) of Spring Lake Farm in the western Catskills. In this Food Curated video from Liza de Guia, they walk us through their pastures, introduce us to their happy cows and pigs (one of which is the biggest pig you've ever seen), and talk about their grass-fed operation, which has been expanding with recent demands for grass-fed beef and pork. How does it taste different from other stuff you'd find at big grocery stores? "You can taste the grasses, it has a lot of flavor...a lot of integrity," says Ulla. She and her dad want Spring Lake Farm to be an inspiration for what the future of sustainable agriculture can look like in New York state, where millions of acres of land go unused. More

Japan Premium Beef and Yakiniku West

Joe DiStefano 3 comments

Hordes of hungry carnivores—including Greenie D. McGee—queue up for a taste of washugyu ribeye. [Photos: Joe DiStefano] Tuesday Night Tastings at Louis 649 usually feature such premium spirits as the wonderful whiskeys from Tuthilltown. This Tuesday was also devoted... More

Rooting Against My Home Team with Go Sushi's Yankee Roll

Joe DiStefano 1 comment

[Photos: Joe DiStefano] With the notable exception of Go Go Curry there is probably no Japanese restaurant in Manhattan more obsessed with New York Yankees left-fielder Hideki "Godzilla" Matsui than Go Sushi. Sports pages featuring Matsui are pasted above... More

A Full Side of Beef with Master Butcher Rudi Weid

Chichi Wang 6 comments

[Photographs: Chichi Wang] Last week at the Institute of Culinary Education, master butcher Rudi Weid taught me to butcher as I'd never known before—beginning with a whole side of heifer, and ending with a seemingly infinite array of cuts.... More

Head to Malaysia Beef Jerky in Chinatown For All Your Meat Jerky Needs

Robyn Lee 7 comments

When my friend, cookbook author Corinne Trang, offered to take me on a lunchtime jaunt around Chinatown, she didn't tell me where we were going. I just trusted her to show me something tasty that I hadn't eaten before.... More

Where to Get Killer Corned Beef for St. Patty's

Erin Zimmer 1 comment

Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need. More

The Best Steak in NYC Might Not Be in a Steakhouse

Nick Solares 17 comments

A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s Craft, David Chang's Momofuku Ssam Bar and Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse. More

Eating in with Carmine's: Beef Cutlet Milanese

Kerry Saretsky Post a comment

Broadway tickets can cost upwards of $300. After buying a few of those, the idea of spending a fortune to eat (at times) mediocre food at some odd pre-theatre hour of the day is unstomachable. Maybe the expression is "none... More

Eating in with Les Halles: Boeuf Bourguignon

Kerry Saretsky Post a comment

There is something very warm about Les Halles on Park Avenue South. Maybe that it is always brimming with people and their accompanying body heat. Maybe it is the warm wooden shade of the walls. Maybe it is the fact... More

Hooray for Yuk Hwe: Korea’s Answer to Steak Tartare

Joe DiStefano Post a comment

Despite my seriously adventurous tastes, there’s one area I haven’t explored much: raw meat. Until very recently the only uncooked animal flesh I’ve ever partaken in has been liver sashimi and Ethiopian kitfo. The liver was sort of slimy... More

Steaks by Mail (or in Person)

Ed Levine Post a comment

Editor's note: This is going to be the first in a series of posts that I hope will help those holiday gift givers who want to give the gift of deliciousness. I crave red meat regularly, and though I don't... More

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