From cave paintings to burgers, beef has long been a part of human history.

A meat-and-potatoes guy tries to save money by buying an entire side of beef.

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

This week’s mission: stylistic departures from fast-food chains.

An easy belly-warmer.

Swiss rösti potatoes get jazzed up with corned beef for an indulgent breakfast treat.

Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.

Straight from Marisa Churchill’s yaya to you.

Cooks in less than 10 minutes.

The simplest and arguably best way to make a fillet.

A Bloody Mary with a side of beef bouillon.

Richly sauced with mushrooms, herbs, Dijon mustard, and beer.

We’re all Irish once a year.

A timeless dish from the legendary Polo Lounge.

Beet and meat pair up for borscht goodness.