for Chefs Home / for Chefs Useful tips Tips for chefs to get the most out of the US beef they sell in their restaurants. Sizes for the servings, how to enhance the flavor, etc. READ MORE Main Beef Cuts Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. READ MORE Storage & Handling Always following the regulations. READ MORE Beef & Wine How to pair wine and US beef. READ MORE Dry Ageing Enjoy this unique flavor. READ MORE Check out more videos Learn how to cook US beef from the hand of the best chefs. READ MORE