W hen it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people ...

With ribeyes almost $25 a pound, David Holloway offers up some alternatives that when cooked well taste really good.

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 ...

Beef has been and always will be what's for dinner. Porterhouses, filet mignon, and strip steaks are staples on restaurant menus and in grocery aisles. But there are some lesser-known cuts that ...

Chuck: Chuck steaks, shoulder clod, chuck short ribs, and roasts most commonly come from this cut. Some of this meat is used in ground beef. This is one of the tougher cuts of beef.

As we mentioned in our story on store-bought beef, a side of beef is divided into primal cuts: chuck, rib, loin and round. There are also the lesser primals: shank, brisket and plate. The ends of the ...

The process by which a cow goes from pasture to plate is not always pretty. But by knowing how our brisket arrives on our plate, we can appreciate beef that has been responsibly produced. Oct 22 ...

The price difference between conventional beef and 100 percent grass-fed beef is best illustrated at the ground level. A pound of conventionally raised beef ground into 85/15 percent ratio of meat ...