Prime Blog

All about steak and meat

Guides to choosing cuts, aging, cooking and BBQ – from a butcher’s perspective.

Guides · 5 October 2026 · 4 min

How much meat per person for a BBQ? A table for 4 to 30 guests

The butcher’s rule of thumb, a table by number of guests and how many ćevapi, sausages and steaks to buy so nothing runs out – or goes to waste.

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Cooking · 5 min

How to grill picanha – Brazilian style and reverse sear

How to score the fat cap, when to salt, skewers or whole – and how to slice it so it stays tender.

Meat knowledge · 5 min

Wagyu A5: what are you actually paying for?

The A5 grade, the BMS marbling scale, Wagyu vs. Kobe – and how much Wagyu per person you actually need.

Cooking · 7 min

How to cook the perfect steak – temperatures and methods

Pan, grill or reverse sear? A table of internal temperatures, when to salt and why resting matters as much as cooking.

Meat knowledge · 5 min

What is dry aged beef and why does it cost more?

Dry aging takes 21 to 60+ days and the meat can lose up to 30% of its weight. Here is what happens in the chamber and why the flavour difference is so big.

Guides · 6 min

What is the "best steak"? Steak cuts explained

Ribeye, striploin, filet mignon, T-bone or picanha? We explain the differences in flavour, tenderness and cooking – and how to pick the right cut.