Learn how to trim excess fat and choose the perfect thickness when slicing rump steak and see why doing it the right way can ...

Beef shanks come from the upper portions of a steer's legs. It's lean meat that is often tough and requires a slow-cooking ...

That's because fatty cuts of beef are generally more flavorful, but that fat comes with more calories and saturated fat per pound. Therefore, some dieters might search for leaner steaks with great ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...

Look for beef that's firm to the touch ... Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt.

Natasha recommends the "top-round roast", which comes from the inner rear leg of a cow and is leaner and less marbled than other cuts. Other "good" beef cut options include top sirloin roast ...