Put down the knife! Opt for kitchen scissors when opening a tube of meat. Start by cutting one end open. Then, instead of squeezing the packaging like a tube of toothpaste, twist the end that’s still ...

"I always like using beef tenderloin tail or flap meat for my beef tartare," he said ... Do you really want to eat what is essentially ground beef, raw? Instead, hand-chopping your steak tartare ...