Mob

Latest

Beef Up

Rewind: Month of Beef

Summertime. You talked about it all winter; planning road trips, cookouts and tailgates. Cut to 5 months later and you cant seem to peel yourself off of the couch without taking a breather. It's time to act on those plans and we're here to make sure your (carnivorous) guests don't

Five pillars of American beef

MoB | Dining at America’s Steakhouses

Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French restaurants seem fit for special occasions like anniversaries and third dates where you're really trying to

Meat for the Masses

MoB | Hunting for the Bargain Steak

We've been blessed with a very high quality supply of meat in this inaugural Month of Beef, but the reality of life is that there isn't always a Wagyu beef cache and a hot cast iron pan in arm's

A side of beef you've never seen

MoB | Beef, Yakiniku Style

There are sacred destinations for people of all faiths, religious and otherwise: Mecca, Islam's holiest city; Paris or maybe Milan for the fashion set; Kona for triathletes. But what about those who follow the beef creed -- at which temple

Sideways

MoB | Ultimate Steak Side Dishes

Next to a steak, anything is a side dish. Serve a beautifully roasted capon on the same table as a steak and you've got a side of capon. Traditional accompaniments for steak like garlic mashed potatoes, creamed spinach and sauteed

Ménage à beef

MoB | Rib-eye Three Ways

There's more than one way to skin a cat, the saying goes. The same is true for cooking a steak. Most of the time the way we cook at home is dictated by circumstance: grill when the weather permits; pan

One family's patty-filled chapter in the book of American Dreams

MoB | The History of In-N-Out Burger

In-N-Out Burger is something of a cult to those living outside of the chain's west-coast bubble, proselytized by endless waves of sunkissed acolytes devoted to spreading the good burger word. Their brief testaments, filled with whispers of "animal fries", "secret menus" and multiplied stacks of beef and cheese, speak of

A Bone to Pick

MoB | New York’s (and Atlanta’s) Finest Bone Marrow

Editor's Note: There comes a time during the Month of Beef when you've eaten so much, so indulgently, that you're down on the floor, slamming your palm, shouting "uncle" to visions of uncooked ribeye. That's before you've even talked about

Raw. Primeval. Tartare.

MoB: Jack O’Shea’s Steak Tartare

We're no tartare noobs: Under the guidance of chef Wes Whitsell, we concocted a spicy steak tartare that would send even the most elite of dinner party snobs into a beef tailspin. But in the beef pecking order, the butcher always pulls rank. Need further proof? See above, one

Tartare Two Ways

MoB | Steak Tartare at Home

Raw food seems somehow un-American. Maybe it wasn't always this way. But today, a byproduct of industrialization in the food industry -- which prizes efficiency, mass production and a homogenous product with little chance (in theory) of food-borne illness -- is

A reference guide for the beeferati

MoB | Beef Books

People always ask us, "How do you find time to read when you're busy eating all that beef?" We kill two steer with one stone -- that's how. The market for beef books is robust, so we've winnowed the list

Extra Rare

MoB | Lesser-Known Cuts of Beef

You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of steak choices graduates you from a one trick pony to a culinary stallion of meat mastery. The tenderloin, that

Braisin' Hell

MoB | 96 Ounces, But A T-Loin Ain’t One

We can remember a time when cooking a brisket was a gamble of the highest order. Sometimes mom lifted the lid off the pot and produced a cut of meat so tender you could spread it like pâté. Other times,

Grab your booze by the horns with two classic beef cocktails

MoB | The Bulltender’s Bible

The Beef Council successfully hijacked America's dinner plans in the early 90s with one simple phrase. Now, we're executing a hostile takeover of your bar with just two simple words: "beef drinks". Yeah, you heard us -- that same intoxicating meat flavor

Bun Appetite

MoB | The Ultimate Fall Burger

There's something to be said for the adage, "If it ain't broke, don't fix it". We believe in it. Meat plus bun plus ketchup is a very good meal, indeed. On the other hand, anyone who's walked into Mr.

Behind the beef counter

MoB | The Story Behind Store-Bought Beef

Buying a steak to grill is as easy as trotting into the Piggly Wiggly, Vons or Safeway down the street and grabbing one of many plastic wrapped Styrofoam packages, right? Not so fast, kemosabe. If you’re the shy type looking

Serious Cleavage

MoB | Hack Job: Know Your Cleavers

Ah, the meat cleaver. Bucking the tapered and svelte designs of traditional blades, these husky boys of the knife world were developed for one singular purpose -- to serve as the machete of the kitchen. Their fatter, squared-off business ends

A little bump n' grind

MoB | The Perfect Burger Patty

Ground beef has fallen on hard times in the public eye. It started with the October 3, 2009 New York Times cover story, "The Burger That Shattered Her Life" about a woman infected by E. coli from a frozen Cargill

Steak your claim

10 Best Mail-Order Beef Companies

Since there's nothing like coming home to a beautiful wife and a box of USDA prime after a long day at the office, we've graciously rounded up the top steak shippers.

Where's the beef? Right here.

MoB | Contest: The Great Map of Beef

Update 2: Well fellow Beefeaters, it's been a long and arduously delectable Month of Beef. You've learned how to braise, order beef online and match your cut with your preparation. Hopefully you've enjoyed yourself, tried new things and maybe even

Hone your skillets

MoB | Cooking with Cast Iron

Pop quiz: Name a three things that get better with age. Wine? Of course. Beef? Within reason. The GP crew? You're damn right, partner. And number four, for good measure, is a cast iron skillet. Before there were non-stick pans coated

A meating of minds and stomachs

MoB | Photo Essay: Meatopia, a Carnival of Carnivorism

It’s heaviest rainstorm of the year in New York City. Driving north from midtown Manhattan we can see menacing clouds lurking over Randall’s Island Park, just across the Robert F. Kennedy Bridge from East Harlem. Randall’s Island is home to a

Dry Bounty

MoB | 10 Beef Jerkies, A Survey

Dried beef. Water. Vinegar. Sugar. Sugar. Spices. That's it. Beef jerky, once a lightweight survival necessity for Native Americans and settlers heading west, has become so much more: a beloved snack, a traveler's meal, backpacking fare, a gourmet treat, a protein

Shoot to fill

MoB | Contest: Show Us Your Beef, Win Some Steaks

Update: Well folks, it's about that time. Grill 'em if you got 'em. Put all your beef down on the table. More specifically, send in your beef photos. We pick five winners tomorrow, and you can't win if you don't try.

Sauce like a boss

MoB | Roundup: 10 Off-the-Shelf Sauces and Marinades

Purists, turn off your computer and go sit quietly near the grill. It's time for us to talk sauce: often a steak requires nothing more than salt and char; a burger, cheese and bun. Other times, we want to surround ourselves

Butcher Shop, Wholesaler, Movement.

MoB | Heritage Meat Shop

It's day two in the Month of Beef and here we are eating pork. Don't look at us like that: Nobody said pork was prohibited during the month of beef. Try making a bacon-double-cheeseburger without it. We're at
Beeeeeeeeeeeeeeef!

Introducing: The Month of Beef

It’s October, and what this month lacks in historical feasts and gift-giving holidays it makes up for many times over as autumn's marrow. It’s apple picking season. It’s football season. It’s sweater and waxed canvas jacket season. It’s foliage season.