When you think of protein sources, beef probably makes it to your list of go-to meats. But there's actually a particular (and ...

"A ribeye comes from the area between the loin and the shoulder, and is commonly known for its rich flavor and juicy texture, ...

That's because fatty cuts of beef are generally more flavorful ... The ultra-lean eye of round cut is sometimes called a “false tenderloin.” Although it comes from the hindquarter, it's ...

Columnist Dennis Sun writes, "Better management practices and technology, along with genetics, are just some of the reasons consumers want more lamb ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

Add the beef stock and juniper berries and simmer ... Add the butter to the sauce and season with salt and freshly ground black pepper. Cut the loin into thick slices, discarding the beginning ...

"The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate ...