The best yukhoe (Korean "raw meat") I've had was at LaYeon, the three-Michelin-star restaurant at the Shilla hotel in Seoul. It was made with hanwoo beef (from a Korean native breed of cattle ...
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Mistakes Everyone Makes When Making Steak TartareChef Ignacio Mattos serves a version of steak tartare at his Michelin-star restaurant Estela in New York with elderberries ...
Michelin two-star chef Bruno Verjus says the best part to use for beef tartare is what he refers to as haute de cote (rib eye adjacent to strip loin) that is minced coarsely. He explains that ...
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