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

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Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

A cheap steak isn't always bad, but price is primarily driven by quality. Inexpensive cuts of beef often have less marbling, ...

What exactly makes a filet mignon different from a tenderloin? And what is it that makes it so tender, anyway? We asked a ...

America's most popular steakhouse chain, Texas Roadhouse, consistently charges less than its competitors—yet outsells them ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...