When it comes to preparing delicious meals without breaking the bank, slow cooking cheap cuts of beef is a savvy strategy.

K-State meat science specialist Erin Beyer explains how tenderness, juiciness and flavor determine beef palatability.

raw shoulder top blade beef steaks on a plate - Mironov Vladimir/Shutterstock Most people in the United States eat their beef in two ways: They enjoy as a steak or hamburger. Carnivores understand the ...

Autumn is my favorite season for cooking. Sure, I love summertime grilling and gorgeously vibrant spring vegetables, but there’s just something special about warm and spicy, comforting fall and ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites. Steaks are a bit like golf holes. A ribeye, a NY strip and a skirt steak all ...

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite ...

Anything labeled “chuck” comes from the cow’s shoulder area. All chuck is known for having a rich, beefy flavor, and most (but not all) cuts of chuck are lean and grow more tender with longer cooking.

Melissa Kravitz Hoeffner has spent over a decade working as a writer in New York City. She currently covers all aspects of food, dining, travel and lifestyle trends and the intersection of culture, ...