Getting your Trinity Audio player ready... With the way beef prices are, I’m always on the lookout for a “bistro steak,” which is industry-speak for a steak that is not a prime cut like ribeye, New ...

Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a steer, is broken down — and marketed.

As one of the largest animals consumed, cows offer countless cuts to choose from, and many of them are great options for roast beef. While cuts from the rump or backside of the cow are traditionally ...

Beef shoulder petite tender, also called beef shoulder tender, is cut from the chuck of the animal. Petite tenders are similar in shape to beef tenderloin but smaller. They’re tender, flavorful, and ...

You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of steak choices graduates you from a one trick pony to a culinary ...

Once relegated to stew, hamburgers and long-smoked barbecue, shoulder cuts have experienced resurgence in popularity lately. It's a well-deserved revival -- roasts, steaks and chops from the shoulder ...

Most Americans love a slab of beef sizzling from the grill. According to a census by the U.S. Department of Agriculture, our citizens consume in a year many times as much beef as do others on the ...

Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a ...