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Here's how one of the best steaks in America is made from the butcher to the table

Peter Luger’s Steakhouse in Brooklyn, New York serves one of the most delicious and iconic slabs of meat that you can get anywhere on the planet. Their Porterhouse is what you dream of when you imagine steak at a steakhouse. Eater shows how that fantastic deliciousness gets to the restaurant starting with the butcher…

Why it is so incredibly important to slice steaks against the grain

You can have the perfect cut of steak that’s been cooked to the perfect temperature and grilled to the perfect texture and yet still ruin it by not cutting the meat against the grain. Seriously, slicing a steak against the grain makes it so much more tender and delicious that you’d be a fool not to do it that way.

Video: Meat glue turns cheap cuts of beef into a fake ribeye steak

Meat glue is always going to be totally weird sounding but we’ve all eaten it before (if you eat at fast food restaurants, at least). It’s derived from blood and is a clotting agent that allows different types of meat to stick to each other, hence the name. You can do a lot of weird, Frankenstein-type experiments with…

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