The week of October 7th experienced 6,045 MT of boneless beef that cleared for entry into the United States, marking a significant 52-week high. This represents an impressive year-over-year increase ...
My newfound love of cooking is how I became intrigued by Bourdain’s favorite cut of beef: the côte de boeuf. Known as the bone-in ribeye steak in the U.S., this cut has a reputation for being ...