Mob

MoB | Dining at America’s Steakhouses
Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French restaurants seem fit for special occasions like anniversaries and third dates where you’re really trying to get some.
By Jeremy Berger
MoB | Hunting for the Bargain Steak
We’ve been blessed with a very high quality supply of meat in this i…
By Chris Wright
MoB | Beef, Yakiniku Style
There are sacred destinations for people of all faiths, religious an…
By Jeremy Berger
MoB | Ultimate Steak Side Dishes
Next to a steak, anything is a side dish. Serve a beautifully roaste…
By Jeremy Berger
MoB | Rib-eye Three Ways
There’s more than one way to skin a cat, the saying goes. The same i…
By Jeremy Berger
Oct 29, 2012
MoB | Beef Cattle Breeds
We’ve given you a beef baptism in buying beef online, the rules of store-bought beef, beef’s lesser-known cuts and even beef you can dr…
By Scott Packard
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Oct 27, 2012
MoB | The History of In-N-Out Burger
In-N-Out Burger is something of a cult to those living outside of the chain’s west-coast bubble, proselytized by endless waves of sunki…
By Ben Bowers
Oct 25, 2012
MoB | New York’s (and Atlanta’s) Finest Bone Marrow
Editor’s Note: There comes a time during the Month of Beef when you’ve eaten so much, so indulgently, that you’re down on the floor, sl…
By Guest Writer
Oct 25, 2012
MoB: Jack O’Shea’s Steak Tartare
We’re no tartare noobs: Under the guidance of chef Wes Whitsell, we concocted a spicy steak tartare that would send even the most elite…
By Jeremy Berger
Oct 24, 2012
MoB | Steak Tartare at Home
Raw food seems somehow un-American. Maybe it wasn’t always this way.
By Jeremy Berger
Oct 22, 2012
MoB | Lesser-Known Cuts of Beef
You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of s…
By Scott Packard
Oct 19, 2012
MoB | 96 Ounces, But A T-Loin Ain’t One
We can remember a time when cooking a brisket was a gamble of the highest order. Sometimes mom lifted the lid off the pot and produced …
By Jeremy Berger
Oct 18, 2012
MoB | The Bulltender’s Bible
The Beef Council successfully hijacked America’s dinner plans in the early 90s with one simple phrase. Now, we’re executing a hostile t…
By Ben Bowers
Oct 17, 2012
MoB | The Ultimate Fall Burger
There’s something to be said for the adage, “If it ain’t broke, don’t fix it”. We believe in it.
By Jeremy Berger
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Oct 17, 2012
MoB | The Story Behind Store-Bought Beef
Buying a steak to grill is as easy as trotting into the Piggly Wiggly, Vons or Safeway down the street and grabbing one of many plastic…
By Scott Packard
Oct 15, 2012
MoB | Hack Job: Know Your Cleavers
Ah, the meat cleaver. Bucking the tapered and svelte designs of traditional blades, these husky boys of the knife world were developed …
By Ben Bowers
Oct 12, 2012
MoB | Masterbeef Theater: 10 Best Beef Movie Scenes
We promised to leave no steak unturned during our month of beef, and we’re men of our word. As it happens, beef’s got a thespian side t…
By Ben Bowers
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Oct 8, 2012
MoB | Cooking with Cast Iron
Pop quiz: Name a three things that get better with age. Wine?
By Jeremy Berger
Oct 4, 2012
MoB | 10 Beef Jerkies, A Survey
Dried beef. Water.
By Chris Wright
Oct 3, 2012
MoB | Roundup: 10 Off-the-Shelf Sauces and Marinades
Purists, turn off your computer and go sit quietly near the grill. It’s time for us to talk sauce: often a steak requires nothing more …
By Jeremy Berger