The beef tenderloin is a prized steak cut known for its unparalleled tenderness. This small cylindrical muscle runs along the cow's spine. It's low in fat and has very little tendon, resulting in a ...

Also called the chateaubriand, this middle part of ... You can remove the side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast.

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 ...

Followed by a nice lie down to sleep off all that buttery richness. So it’s good to see chefs today doing chateaubriand ...

The carne section featured steak cuts like the 10oz sirloin, the chateaubriand to share, and the 8 oz fillet. You can also ...

However leaner meat needn't be lacking in flavour if cooked properly. Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing ...

Customers shop for meat products at Fred the Butcher on Oct. 10 on Route 9 in Halfmoon. The shop has seen a drastic increase in people purchasing what the owner deems as “old-fashioned cuts ...

The McRib is certainly pork — no doubts there — but it's not a cut of rib meat, either. The McRib from McDonald's is made of pork shoulder. A lot of people's favorite barbecue pulled pork ...

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking). If you’re buying this cut on the bone ...