Anything labeled "chuck" comes from the cow's shoulder area ... try another uniformly-shaped, lean cut of beef like tri-tip ...

It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...

If you've ever bitten into a tender roast beef, you might have wondered which part of the cow it came from. Well, the answer ...