Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the block. Is one really better than the other? You decide. More

In case you haven't noticed yet, we're focusing on beef this week. March is Meat/Un-Meat Month, so we'll get to other sorts of animal protein (although we're leaving seafood for later in the year). But for now... Beef. We want to know all about your favorite way to eat beef. It's a rare treat for some of us, while others eat it several times a week. Here are a few common ways to eat beef. Is your favorite on the list? If not, tell us what it is. And if you have a best recipe for one of these ideas, please tell us that too!

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St. Patrick's Day is coming up, and we've decided to take it (and Meat/Un-Meat Month) as inspiration for A Project. We've always been interested in curing our own meat, and corned beef seems like the perfect place to start. In fact, we've talked about home-curing corned beef a lot, but this year we're really doing it!

There's plenty of time between now and St. Patrick's to cure your own corned beef. Would you like to follow along with us? Here's what you'll need, if you decide to embark on this little project with us. More

With so many protein choices now in stores, it's easy to think of ground beef as only reserved for hamburgers. Today we're kicking it old school and reminding you of old family favorites that utilize an ingredient which freezes well, is inexpensive and requires little fuss to incorporate. Click through for 12 of our favorite ways to use a sometimes underrated food! More

We've recently discovered the Author's Answers Series from Leite's Culinaria and have been tearing through their archives! David Leite's most recent interview is with John Torode, chef of Smiths of Smithsfield and author of Beef and Other Bovine Matters, who shares some great tips for cooking meat at home... More

On Friday we introduced Dave Zino of the Beef Checkoff Culinary Center. He explained the difference between stewing and braising. Today he's back to talk about the best cuts of beef for holiday braises. We are very much in favor of braises and pot roasts for big crowds; they are usually cheap, easy, and convenient because they can be made ahead of time. Here are Dave's suggestions on the best meat to buy. More

You know that we love braising, here at The Kitchn. It's one of our favorite ways to cook meat because it's easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We've noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino. We asked him to tell us a little more about braising beef, and also about the best cuts for braising.

Here's Dave's first tip on braising for us: he clears up the difference between braising and stewing. More

It's that time of the year when people around the world go to German beer halls and German restaurants to celebrate Oktoberfest. Are you in the mood to try some homemade German cuisine this weekend? Try sauerbraten! The word means "sour roast," and the dish is a roast beef that is marinated in vinegar and then braised. More

Next week in San Francisco, there are three food-related events at the Commonwealth Club that look very interesting. Check them out! More

South of San Francisco and San Jose, near Hollister, is the Morris Grassfed Beef Ranch. They're another local Bay Area rancher that allows customers to buy directly from them. More