There are so many different cuts of beef that it can be difficult to remember which is which. Here's what makes flat iron and ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

Flank steak comes from the lower abdomen of the cow and so tends to be one of the tougher cuts of beef, but if you know how ...

Here's a look at the most popular cuts of beef and when to use them—plus some thoughts to keep in mind when you're ready to ...

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 ...

Flank steak is from the abdominal muscles of ... Filet Mignon. The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon.

If the flank is cut into thin strips, or minced – it can then be fried quickly in stir-fries, or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

Because a flank steak is so large ... "Elevate more tender cuts of beef with dry rubs," said Jerome. "You can use spices you already have in your pantry for added savings. Warming spices like ...