Beef cuts vary in texture and flavor ... but is often cheaper. The main difference between New York strip and ribeye steaks ...

Indeed, beef sirloin can turn out tough if not properly ... Lamb can be divided into eight main cuts of meat. The most tender parts of the animal include lamb rack, lamb rib chops, and lamb ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality ... to stock a greater variety of cuts than most supermarkets and ...

You can actually find high-quality, prime cuts of beef here that can be hard to find elsewhere. Translation: While your average grocer may be hawking mostly chuck roasts and London broil ...

fat content and breed of beef. Plus, your butcher will be able to talk you through the different cuts they have and help you make the right choice depending on what you like. There are five main ...

the main difference is corned beef is, typically, made from the leaner, or first, cut of the brisket, while pastrami is made from the fattier end (the point), or other, marbled cuts of beef.