Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and ...

Also known as short-plate ribs, beef ribs come from the short plate of the steer, right below the rib primal (where you get ribeye and prime rib). You can order beef ribs from farther up near the ...

And whether that’s through a long, slow roast or a quick, fast sear really depends on the cut of meat. When it comes to cuts of beef, deciding what to buy can get complicated quickly. There are eight ...

A recent study conducted by researchers at West Texas A&M University in Texas, US, has revealed significant advantages of using growth-promoting implants in beef cattle production, Beef Magazine ...

If they had stepped inside, they would have smelled the unlimited meat, too. Upon opening the door, I was overcome with beef ...

Chuck roast and brisket are both large cuts of beef that are usually slow-cooked. Brisket is a primal cut from the chest of the cow, above the two front legs, while chuck roast comes from the shoulder ...

The carcass is split in half, and further separated into “primal,” or wholesale, cuts. That process is referred to as “breaking down the carcass or fabrication.” Beef primal cuts in the ...

There, workers methodically dismantle carcasses into primal cuts: chuck, rib, loin, flank, shank. While some of those cuts will end up on supermarket shelves, nearly a billion pounds of beef each ...

The newest upscale steakhouse to open its doors in the city is inviting Toronto to get in touch with their primal side with ...