It’s the same animal. In a Tuscan kitchen, it’s carved tableside as a ritual. In a Korean kitchen, it’s sliced thin and gone in seconds. And in a Cantonese kitchen, it’s been braising since morning. In Hong Kong, three chefs are bringing their love of beef from home, each cooking through the lens of a childhood tradition that shaped them long before they ever stepped into a professional kitchen. Here is how to eat beef well, because whether in Tuscany, Seoul, or Hong Kong, the rule is simple:...