The Beef You'd Never Want to Cook. The Beef You'd Never Want to Cook. By Jasmine Moy Published: Nov 9, 2010Jasmine Moy Published: Nov 9, 2010 ...

Hand-Cut Steak Tartare from Brad Race, executive chef at Béarnaise on Capital Hill. He serves the dish with mustards and cornichons on the side; diners can use them to customize the raw meat.

A dish of chopped raw beef mixed with shallots or onions, capers and other seasonings, often topped with a raw egg yolk, steak tartare has been popular in this country since the late 19th century ...

Pauly Long, 30, says he feels great after eating raw steak for 100 consecutive days. The so-called “Testicle King,” who lives in Bali, Indonesia, ate a variety of foods growing up, but decided ...

But for those who have never had a real Italian beef, negative space might be the easiest way to understand it, i.e., what it isn’t, as opposed to what it is.

For those of us who grew up in the Windy City, this dish is as iconic as deep-dish pizza and our uniquely topped hot dogs. It has been beloved for decades, served not only at local institutions ...