Recipes

The NYPB Cooking School

Cook better beef, every time.

Practical recipes, cut-by-cut cooking guides, food-safety references and butcher knowledge for USDA Prime, dry-aged beef, Wagyu and the rest of your NYPB order.

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Our most useful cooking guides

Reliable methods for the cuts customers cook most often.

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Start with what is in your refrigerator, freezer or cart.

Choose Your Method

Match the technique to the cut

Quick Reference

Safe minimum internal temperatures

Measure in the thickest part with a food thermometer. These USDA safety minimums are separate from personal doneness preferences.

Source: USDA Food Safety and Inspection Service. Cooking times vary by thickness, equipment and starting temperature; use a thermometer rather than time alone.

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Understand what you are cooking

Inside the Butcher Shop

Buy with more confidence

Straightforward explanations of the labels, processes and details that shape how beef cooks and eats.

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