meat

From traditional churrascarias to establishments specializing in unique cuts, here are São Paulo's must-visit steak restaurants as selected by MICHELIN Inspectors.

Buenos Aires is synonymous with delicious grilled meat. Here, MICHELIN shares its top steakhouses in the Argentine capital.

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

With its in-house butchery, Blackbelly uses the whole animal.

The young talent nearly was a baker, but instead became a butcher, enthusiastically lifting and carving 90 pound lambs.

Get your wet naps ready.

This recipe has been a universal crowd-pleaser at The Inn at Little Washington.

Grill up these skewers of fun this summer.

Mina puts a Korean spin on his pork ribs by spiking the dry rub with gochugaru.

Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.

Here are some of the innovative brands that have sprouted up to produce plant-based alternatives to beef, pork, poultry and eggs.

Learn how to make an elevated take on the popular Korean dish.

The executive chef of the contemporary grill at Swissôtel The Stamford went from a volunteer butcher’s assistant to helming a meat-centric restaurant.

Welcome fall with this smart and colorful dish from Los Angeles chefs Jon Shook and Vinny Dotolo.

Executive chef Ian Hioe of The Carvery dispenses advice for perfect meat every time.

Chef Nyesha Arrington of Native in Los Angeles shares this recipe for her meatballs “of the heart.”

This summer, chicken isn't the only fowl to grace the menu at this NYC establishment.

Using both dry and wet heat to braise food in liquid produces flavoursome dishes with minimal effort.