Guide to different cuts of meat for beef 6 Articles

by Joel White

I have been a professional meat cutter/butcher/meat manager for over ten years, and the question of what the best cut of beef is, is always the most asked question that I recieved during my time in the business. I will at...read more

by C Davison

Where's the beef? A trip to the meat counter these days can be daunting financially, and the myriad of choices is enough to scare anyone off but beef can be a grade A experience. The best of the works is of course th...read more

by Pauline Hill

When choosing a cut of beef the lean should be a clear bright red color,and the fat firm,and pale cream in color.All the best joints will have some fat on them. Roasting joints are Sirloin,Topside,Rump,Fillet and...read more

by Will Kester

Beef is what makes life worth living, even if it shortens our lives. With health concerns about beef, try cutting back on the volume and increasing the quality, by enjoying better beef when you have it. I love rib eye ste...read more

by Jo.H

Although we might not want to think about where our meat comes from, knowledge is power. To know your meat means you can get a better deal at the meat counter and a tastier dinner for the family. RIBS. Produces Rib eye...read more

by Jim Thomason

There are several different cuts of beef, and the cut determines how each portion should be prepared. Some cuts need tenderizing, some are better suited for slow cooking, and some can be thrown on the grill with little or ...read more