Here's what you need to know to get the best beef stew every time. I pity the fool who brings fists to a knife fight, knives ...

Beef shank, which is the cow's leg, is a tough cut and therefore requires slow cooking to break down the chewy muscle. Typically cut into cross sections and often braised or oven-roasted, shank turns ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...

I have fond memories of the pot roast my family ate growing up — a hunk of beef that turned fork-tender after hours of cooking low and slow, plated atop a bed of mashed potatoes and swimming in ...

Whether dining out or in, there’s nothing quite like a juicy slab of beef on your plate. This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet ...

Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...

choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes such as bolognese you can use mince from any cut that you would use for stewing (such ...

Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...