Let our temperature chart for roast beef help guide you! This free printable chart will help you achieve your desired ...

Beef cuts don't have to be intimidating. Whether it's chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. The experts at the Cattlemen's ...

When creating accessible statistical graphs and charts, pay particular attention to three aspects ... Of course, print-friendly versions in shades of grey are also permitted in the interest of ...

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.

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 ...

Once raw data has been collected, you need to represent it in a diagram. Two ways of doing this are to use a pie chart or frequency diagram. In a survey, 100 school students were asked to name ...

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 ...

Slow-cooked beef with chorizo and red wine in a stew that won’t disappoint, especially with mash and dumplings. For the beef, make sure there are two available shelves in your oven and preheat ...

“It takes twice as long to do. Some of our customers are so complex, it takes three times as long to cut up a beef.” While Tripp said 20 years ago, they could cut a 600-pound cow in 45 ...