Archie's Press Beef

Every time I approach the butcher counter at the supermarket, I have a brief moment of panic: I don’t know the difference between a T-Bone, a Porterhouse, a Sirloin or a Flank. I think I can guess, but I almost always close my eyes and choose whatever’s on sale. What questions should I ask? What am I really looking for? This map breaks down the 20 most popular cuts of beef into very simple categories, clarifying each so that you choose the best one for your needs.

I worked with my all-time favorite food writer Kemp Minifie on this map to isolate the most important cuts, their definitive qualities and special tips. Kemp was the food editor of Gourmet Magazine for years, and she really knew how to clarify the seemingly complex world behind the butcher case. This map will make you a well-rounded expert on choosing and preparing great beef dishes.

Pairs well with Pork, Fish, Wine and Kitchen

Information is more fun to read when it’s beautiful. I’ve designed these charts and maps with hours of research, reassembling data into a brain-friendly aesthetic. I edit the information significantly, avoiding the “dazzle” effect which occurs when our eyes are battered with too much information. Letterpress makes it even more gorgeous.

Letterpress is a very complicated and expensive printing method that I am obsessed with. All letterpress prints are slammed with 600 pounds of pressure, creating a deep, tactile texture. The ink gets embedded into the thick soft paper so it won’t fade within your lifetime. Read more about letterpress printing here.