Editorial standards

Where our facts come from

We rely on primary sources first:

• Government food-safety and grading agencies, such as the USDA Food Safety and Inspection Service and the USDA Agricultural Marketing Service.
• University meat-science departments and extension services.
• Peer-reviewed research on beef tenderness and cooking.
• Established test kitchens that publish controlled tests.

Retailer blogs, content farms and AI-generated summaries do not count toward a source.

How a fact gets verified

1. Research. Each claim is researched and recorded with the exact wording from each source.
2. Blind check. A second, independent check answers the same question without seeing the first answer.
3. Reconcile. Where the two disagree, we go back to the primary source. If sources genuinely differ, we show a range or say so plainly. If a claim cannot be confirmed by two independent sources, it is cut.

Facts live in one registry, so a number like a doneness temperature is written once and shows the same everywhere. Our build refuses to publish a page that cites an unverified fact.

How the cook planner works

The cook planner uses a heat-transfer model to draw the inside of your steak as it cooks. Its timings are model estimates, not tested recipes, and they are labeled that way. Real stoves, grills and steaks vary, so always cook to temperature with a thermometer.

How we pick gear

Our gear pages are researched picks based on published specifications, manufacturer information and independent testing by others. We do not claim to have tested a product unless we have cooked with it ourselves, and those picks are marked. We do not publish star ratings. See our affiliate disclosure.

Corrections

If you find an error, we want to fix it. Every correction is checked with the same two-source standard before the page is updated.