Cooking a meltingly tender pot roast? These are the best cuts of meat for making perfect pot roast every time, including Ree ...

This particular cut is best used in soups and stews. Flavor-wise, it can be used in place of a standard chuck roast in ...

Ground beef is a popular ingredient for home cooks, but it's a pretty broad category. Here's one cut that stands as the most ...

The beef shoulder roast is a cut of meat taken from the shoulder area of the cow. It’s also known as beef chuck shoulder roast, blade roast, or chuck roast boneless. This cut is rich in connective ...

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 ...

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.

The larger the joint, the better it is for a traditional British roast. Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef ...

It's also sold as strips for stir frying. Delia Smith recommends going for a sirloin cut if it's a very special occasion – such as a Christmas dinner – and rib if it's a Sunday roast. Most chefs, such ...