Based on personal preference, here are 35 different cuts of beef, ranked according to quality ... It's usually sold in thin slices that have been through a tenderizer and look similar to ground beef.

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Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

Steak is a bit of a broad term, however, because not all of cuts make for good filling. The best cut of beef to use for a classic quesadilla is either flank or skirt steak, because both are packed ...

I'm a professional chef with experience picking the best cuts of meat for almost any steak dish. The filet mignon pairs well with many flavors, but it's imperative to not overcook this cut of meat.

It’s one of the best-tasting steaks, thanks to its rich and meaty flavour. Rib-eye comes from near the ribs of the cow. One of the most desirable cuts, it’s tender and has a strong beefy flavour.

Sous vide is a fairly straightforward cooking method, but does it work for steak that's still frozen? We consulted an expert, ...