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 ...

When we talk about great sandwiches, the roast beef ... cut of steak, all its fat is located on the side, meaning you can ...

You should definitely ask the butcher what type of beef it is, because it could come from a few different primal cuts. The ...

The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...

Butchers are likely to stock a greater variety of cuts than most ... temperatures for beef are: Rare 60C; medium 70C; well done 80C. Baste the meat with the juices at least three times during ...

While there are many cooking methods that can be used to achieve a perfectly cooked steak, ultimately the flavor and texture depend on a quality cut of meat. Beef is expensive and its quality can ...

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.

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 shop has seen a drastic increase in people purchasing what the owner deems as “old-fashioned cuts ... a beef shank with a massive bone; tomahawks, a rib-eye with at least 5 inches of ...