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 eye of round, also known as the silverside, is just about the leanest cut of steak you can get. It's taken from the animal's rear leg, and while economical, it's packed with flavor.

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 ...

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.

Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch, Ree often shops for beef ...

"Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs." Dommen also mentions another cut from the sirloin to consider for your barbecue.

I love making slow cooker flank steak for a simple, no-fuss way to enjoy a lean cut of beef. My recipe is foolproof, cooks to perfection every time, and my family loves it! This post may contain ...

This resting period helps ensure the roast will achieve maximum juiciness. The USDA recommends that all cuts of beef are cooked to a safe minimum internal temperature of 145 degrees Fahrenheit, and ...