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 server recommended the chimichurri which added a wee punch of zest and tang to the meat, a great choice, it perfectly fit ...

Beef steaks encompass a dizzying array of cuts. From the fatty and thick ribeye, which is perfect for grilling, to the small and lean breakfast steak, many types of beef fall under that umbrella.

Wagyu, a style of Japanese beef renowned for marbled texture and delectable, melt-in-the-mouth flavour, is produced from carefully raised cattle that roam in open paddocks. A team of researchers ...

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 ...

A favourite of Glaswegians for generations, autumn time is one of the best for some friends and family time and enjoying a ...