Not all cuts of beef are made the same, and much of it has to do with where it comes from in the cow. Here is what you need ...

Click through to find out more about the major cuts of beef, and how to cook them. CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.

Chef Miguel Ortiz, executive chef at Cap Rock Clubhouse in Texas, shares his ranking and preparation technique for 9 common cuts of beef. Skip to main content Golf Logo ...

This Guide to Cuts of Beef Makes Sure You’re Never Confused at the Meat Counter Again. Alan Henry April 2, 2013 Comments. It can be pretty challenging to shop for beef if you don't know ...

Chicken fried steak is a beloved staple of Texas cuisine, but do you always have to use cube steak? Instead, there's a case ...

You guessed it: This cut of beef comes from the area of the cow above the eye of round. Like the eye of round, top round is a lean, hardworking muscle that takes well to slow-cooking or thin-slicing.

According to professional chefs, the following six beef cuts (and a wild-card option that’s plant-based) are ideal choices for an unforgettable pot of stew. Beef Chuck.