There's a world of underrated, affordable beef cuts that deliver big flavor with the right prep -- and they're perfect for the grill or a hot cast-iron pan. We tapped butchers and beef pros for their ...

Nothing beats the sizzle of a steak on the grill or the aroma of a prime rib roasting for a big family dinner. These beef ...

Finally, add more wine or other liquid to at least half the depth of the meat. If you're making a stew, you can cover the meat by about 1 inch. 5. Cover the pan and place it in a preheated oven.

More Information 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.

Look, beef is great for braising. But beef can also get kind if pricy. That’s why we’ll go for a chuck roast 100 percent of the time when braising beef on a budget. A chuck roast is usually ...

According to Gentile, since curries cook for a long time at a low temperature, using cuts of meat like chuck roast, beef shank, brisket, or short ribs is your best bet.

The surface of the beef dries up, acting as a seal, and, later, is trimmed off before cooking. The process can take between 18 and 30 days, but dry-aged meat is much more flavorful.

The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon. The short loin contains part of the spine, and is located immediately ...

On a recent stroll through the meat aisle of my local grocery store, the cheaper cuts of beef I saw included eye of round, chuck steak, “beef for stew,” cube steak, beef shoulder London Broil ...