Tanya Cauthen, teacher and owner of Belmont Butchery, and chef Maricel Gentile, Asian cuisine expert behind Maricel's Kitchen, reveal how to cook 17 beef cuts. Read more: 15 Essential Tips For ...

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

This suggested name change drew the ire of Todd Shapiro, the owner of War Room Tavern in Albany, New York. He is expected to file a $1 million lawsuit against the State of Texas. His reasoning is ...

The resolutions are nearly identical – with one major difference: the cut of beef. State Sen ... officially designating the tomahawk ribeye as the official steak of Texas.

“A tomahawk steak is a bone-in rib-eye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib,” Crowd Cow writes. “It’s a cut that includes the eye of rib ...