Tanya Cauthen, teacher and owner of Belmont Butchery, and chef Maricel Gentile, Asian cuisine expert behind Maricel's Kitchen, reveal how to cook 17 beef cuts. Read more: 15 Essential Tips For ...

If you've ever suspected that your butcher is hiding something from you, it might just be an uncommon cut of steak that packs ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

Both cuts are from an area at the back of the cow between the short loin and the ... chewier and leaner and can appear as tri-tip, flap steak or under the general label of "sirloin steak." ...

Skirt or flank steak is eaten a lot in America ... Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher ...