Japanese Wagyu is the most coveted beef on earth. This Japanese Wagyu tasting platter recipe…
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A Griller’s Guide to BBQing Beef Ribs Like a Pro
Gnawing on meaty beef ribs so tasty they make your mouth water is the main…
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Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe
A perfectly barbecued tri-tip roast starts with cooking it on a great barbecue. We’re big…
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What Is the Right Way to Cook a Dry-Aged Steak?
A dry-aged steak, including dry-aged ribeye and dry-aged striploin steak, are noticeably tastier and more…
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Inside the Process of Making Dry-Aged Beef
Did you know? Here at Chophouse Steaks, we dry-age USDA prime beef in-house. The fact…
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How to Cook a Striploin Steak
Learn how to cook striploin steak, celebrated for offering the best of both worlds when…
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‘Meat’ the Best Beef in the World: Japanese Wagyu
With marbling resembling an artistic masterpiece and a level of tenderness so superior you might…
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What Makes Brant Lake Wagyu Beef So Special?
Here at Chophouse Steaks, we are the exclusive local purveyor of Brant Lake Canadian Wagyu. However,…
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5 Signs You’re Buying High-Quality Prime Rib
Prime rib is also commonly known as ‘standing rib roast’ and is one of the…
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