How to cook it, how to choose it, and where we bring it. Cooking how-tos, buyer's guides and delivery guides from the team in Silang, Cavite.
The steak has arrived. Here's what to do with it in the next two minutes, and how long it stays good in the fridge or freezer.
Meltique is not a normal ribeye. The tallow renders earlier and faster, so the pan, the fat and the pull point all change.
A thick steak cooked like a thin one burns outside and stays raw inside. Here's the reverse sear, for our two Giant cuts.
Two muscles, one bone, and quarter-inch slices that are done in about a minute. Here's the method for our Classic Porterhouse.
