The most instructional two pages in the book are those on beef cuts, explaining what the muscle does and how that affects the way the meat cooks and tastes. The book cover folds out to a poster ...

Getting your beef in bulk typically means you have the option for a variety of cuts. It also means you're less likely to load ...

There are plenty of deals to be had on great cuts of beef that make a mighty fine substitute for pricier choices such as rib eye and filet mignon. To help you save money, we talked to a few ...

Diced beef chuck, which comes from the shoulder, is tough, but it becomes nicely tender when stewed for at least 90 minutes. It also has a beefier flavor than the ground stuff. This huge cut is ...

That's because fatty cuts of beef are generally more flavorful, but that fat comes with more calories and saturated fat per pound. Therefore, some dieters might search for leaner steaks with great ...

While premium steaks like ribeyes and filets get a lot of attention, several value beef cuts deliver bold flavor and satisfying tenderness—at a fraction of the cost. Here are five budget ...

With her first cookbook, Pure Beef: An Essential Guide to ... into the freezer and grabbing whatever cut comes to hand, then paging through her book for a recipe. We caught up with Curry recently ...

A slowing economy may lead to a decline in sales of pricey beef cuts, but don’t look for any bargains just yet. Market forces that have been building for a long time, including devastating ...