Everybody knows beef cuts like flank steak or NY strip. But there are many specialized "butcher's cuts" you should learn ...

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 ...

After setting the meat-and-brine bag in the fridge, the hard part is over. “Corned beef is really a set-it-and-forget-it ...

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 ...

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.

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 ...

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.

“Just because a New York restaurant named Texas beef a New York Strip in the 19th century doesn’t mean we need to keep doing that.” The New York Strip was first given its namesake in the 19th Century ...