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.

Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...

When it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people ...

With their culinary skills, they cured it in salt and braised it to perfection, transforming the tough cut into ...

“It takes twice as long to do. Some of our customers are so complex, it takes three times as long to cut up a beef.” While Tripp said 20 years ago, they could cut a 600-pound cow in 45 ...

The Faculty and Staff Handbook is published to give current, new and prospective staff members a convenient guide to useful information about the University and its policies, the use of various ...

Brown the beef the night before or in the morning ... garnish with the remaining parsley and some black pepper. Pick a cut of meat to suit your schedule. Leaner, slow-cook cuts like silverside ...

If you're in the market for cheap but high-quality steaks, consider getting an untrimmed beef tenderloin during your next Costco outing. This subprimal cut of the cow may have a hefty price tag ...