A thick, sizzling steak . . . Juicy slices falling from a carved roast . . . Few entrees top beef for dining satisfaction. But while it remains No. 1 among protein choices for most Americans -- on ...

Nothing beats a savory, deep, and rich beef stew for an incredible meal at home. Sure, it takes a long time to cook, but all ...

Good meat will cost you, and rightly so. Quality beef takes time, investment and care, from the 24 to 30 months the cattle will live to the dry-ageing process that occurs with weeks of hanging.

Maggie Hennessy is a Chicago-based freelance food and drink journalist who has covered food, dining, and the restaurant industry for almost 15 years.

Cutting-edge meat cuts, like teres major, are almost as tender as tenderloin, at up to half the price. Cutting-edge meat cuts, ...

If you sub in pork for half your beef, you can cut the carbon impact of your diet by about 23 percent. If it’s well-raised pork, that number drops, but is still substantial.

Cut out up to half the calories and fat with these cuts of beef! ... Avoid cuts of red meat that have a marbled look to them.

Round cuts endure more exercise from the cow walking and are therefore much leaner than beef belly and brisket. Consequently, ...