If ribeyes, top sirloins, and beef tenderloin are calling to you at the butcher counter, put away your beef stew recipe and serve up steak and potatoes instead. If you simmer those tender cuts for ...

Stew meat isn't even listed on a handy dandy guide ... and brisket (preferably the fattier part "second cut"). You can ask the butcher to cut it up for you into two-inch chunks or so, or do ...

you’ll likely need to look for it at a butcher shop. It’s best cooked with the bone in, which will require you to pull the meat from the bone before serving the stew. However, Zach Preece ...

An artisanal butcher describes a few favorite cuts that ... that resembles a giant rugby ball and is often diced for stew meat. “It’s super-versatile, with a bold, beefy flavor that’s ...

A classic Cantonese stew, such as braised beef with radish, is often made with “rough flank,” untrimmed flank with lots of connective tissue. (American butchers trim the same cut to produce ...

Monmouth Meats owner retires and sells butcher shop to a familiar face you may know from the old Citarella's Market.

Exterior of Fred the Butcher store on Oct. 10 on Route 9 in ... the cube steaks, the stew meat, the short ribs.” MacVane said that international cooking and cuts of meat from different cultures ...