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

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

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 ...

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 ...

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 ...

"This steak sits right next to the ribeye primal and therefore inherits a lot of the same qualities you would get from a ribeye." "Pork is my alternative cut of meat aside from beef," said Dommen.

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 ...