As anyone who has recently taken a trip down the meat aisle knows, beef is more expensive than ever these days. Because of this, and also because of changing tastes, once obscure cuts of beef are ...

Suffice to say, even cheap and tough cuts can turn out delicious. Beef chuck or shank are good choices, as these are flavorful yet tough hard-working muscles on the cow, as opposed to softer (and ...

But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...

Cooking a meltingly tender pot roast? These are the best cuts of meat for making perfect pot roast every time, including Ree ...

People are more inclined to buy inexpensive cuts ... Now, meat sellers rarely request the same cut of beef twice. “Even the same customers, there’s not many of them that say, ‘Oh, just ...

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.

The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue.

Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. “Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very ...

Throw store cupboard ingredients into the slow cooker with some inexpensive braising ... Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds ...