Thankfully, learning the different cuts of beef provides a helpful shorthand for how fatty or lean a particular piece of meat may be relative to other parts of the animal. Those minding their ...

There are all sorts of steak, from the incredibly tender filet mignon to the juicy ribeye to the more recently invented flat iron to the wildly underrated hanger steak. But what if, for whatever ...

True steak lovers know the sheer joy of a finely cooked blue steak. To prepare the extra rare beef correctly, you need to ...

Out of LongHorn Steakhouse's many offerings, there's one we wouldn't recommend. Here's why this steak just couldn't compare ...

Choose skinless chicken or lean beef cuts labeled 'round,' 'loin,' or 'sirloin.' Beef graded 'choice' or 'select' also tends to be lower in fat than 'prime.' Aside from protein, iron is another ...

These delicious dinners start with ground beef and are simple to make. All you need is one skillet to whip them up, so they're easy to prepare and clean up later. Recipes like our Taco Skillet ...

The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...

March is National Nutrition Month and two of the biggest consumer goals this year are saving money and cooking more at home.

Lean beef is rich in protein and a good source of iron. It's also delicious in a stir-fry with broccoli and sweetcorn. Each serving provides 310 kcal, 30g protein, 28g carbohydrate (of which 2.5g ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...