This premium cut is taken from the widest diameter center of the beef tenderloin and can be anywhere from 8 ounces to several pounds in size, serving from two to eight people. Chateaubriand steak ...

Also called the chateaubriand, this middle part of ... You can remove the side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast.

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...

Followed by a nice lie down to sleep off all that buttery richness. So it’s good to see chefs today doing chateaubriand ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable, melt-in-the-mouth flavour, is produced from carefully raised cattle that roam in open paddocks. A team of researchers ...

The McRib is certainly pork — no doubts there — but it's not a cut of rib meat, either. The McRib from McDonald's is made of pork shoulder. A lot of people's favorite barbecue pulled pork ...

Customers shop for meat products at Fred the Butcher on Oct. 10 on Route 9 in Halfmoon. The shop has seen a drastic increase in people purchasing what the owner deems as “old-fashioned cuts ...

However leaner meat needn't be lacking in flavour if cooked properly. Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing ...

A favourite of Glaswegians for generations, autumn time is one of the best for some friends and family time and enjoying a ...