It may not be the tenderest cut, but an executive chef suggests using this cut of beef to ensure a juicy and tasty homemade ...

Cuts from the beef chuck also include flat iron steak and ... Located towards the back legs of the cow is the sirloin which is divided into two parts: the top sirloin and the bottom sirloin.

If you put your beef in a stew, can't any cut be called stew meat ... chuck from the shoulder and round from the rear of the ...

The holidays bring gift giving and cookie exchanges, hot cocoa and holiday movies, festive feasts and delicious eats — it’s the most wonderful time of the year. But, it’s also ...

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.

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 ...

The Cham community in An Giang offers a unique take on pho, using halal beef and a meticulously simmered broth for a ...