If there’s one thing I’ll never get tired of talking about—it’s steak. From perfectly grilled ribeyes to tender filets and everything in between, this category is all about celebrating the cuts, grades, cooking methods, and juicy stories behind my favorite protein. Whether you’re a rare-lover or a well-done diehard, pull up a seat—we’re diving into the sizzle, the flavor, and the love of beef.
What’s the Deal with Wagyu? (And Why I’m Obsessed)By the Head Chef Michael at Bread Crumbs Catering I’ll never forget the first time I sliced into a perfectly seared Wagyu steak. The marbling looked like artwork. It practically melted on the knife—no exaggeration—and the flavor? Buttery, rich, and completely over the top. That was the […]
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What’s the Difference Between USDA Meat and Angus Meat? I get asked this all the time when helping clients plan menus:“Chef, what’s the difference between USDA meat and Angus beef? Is one better than the other?” Great question! Let’s break it down so next time you’re ordering steak (or hiring us for your next event),
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What’s the Difference Between Select, Choice, and Prime Steak? Let’s Break It Down When I’m choosing cuts of beef for an event, I don’t just grab whatever’s on the shelf. There’s a system behind the best steaks you’ve ever tasted—and it all starts with USDA grading. If you’ve ever seen “USDA Prime,” “Choice,” or “Select”
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