"It's what adds a significant amount of flavor into cuts of meat. It is also a major factor of USDA grading." You'll see delicate webs of fat running through higher-end steaks like Kobe beef and ...

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 ...

With inflation, well, inflating, buying steak can seem like a luxury. Fortunately, you can take even the cheapest cuts and ...

Non-traditional, thinner cuts of beef are a great value when cooked right. Most cuts benefit from marinating to tenderize. Have your butcher remove tough membranes and extra fat before buying. Rest ...

Beef prices are tumbling because of abundant supply due to cheap imports, the slaughter of cows by dairy farmers who are struggling to make ends meet, and weak demand, Song Liang, an independent dairy ...

It is fairly cheap in butcher shops though, and an ideal cut for beef Bourguignon. Plate cuts are from the underbelly of the cow, and are made of tough, fatty meat — usually from the cow's ...