But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...

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 ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.

This is especially true in the case of brisket, which is cut from a weight-bearing part of the cow. As such, the muscle ...

Line a large baking sheet with silicone baking paper ... Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about ...

“It takes twice as long to do. Some of our customers are so complex, it takes three times as long to cut up a beef.” While Tripp said 20 years ago, they could cut a 600-pound cow in 45 ...

CLICK HERE FOR PRINTABLE RECIPE CARD Once you have your sheet pan beef quesadilla ready to cut and serve, you can have fun ...