Ironically, the lean cuts most often used for beef and broccoli, like flank and skirt steaks, aren't particularly tender on ...

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

"The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate ...

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

Top sirloin might not sound like the most attractive steak cut, but it actually comes with its share of strong points aside ...

That said, there’s nothing quite as frustrating as simmering a stew for hours, only to sit down to tough, stringy beef. I ...

The cuts are extremely tender and best for grilling or pan searing ... Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too.

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 ...

Beef stew and pot roast both start with large cuts of meat and tender root vegetables in a savory broth. But there are also ...

Beef tenderloin is a prime choice for a holiday main dish due to its tenderness, rich flavor and impressive presentation. As one of the most tender cuts of beef, it delivers a melt-in-your-mouth ...