The Takeout on MSN2d
Why This Rare 'Butcher's Cut' Of Steak Is So Hard To FindWhile tracking down an elusive "butcher's cut" of beef may be a bit of a challenge, it is almost always rewarded with deep ...
Chowhound on MSN10h
What Happens When You Don't Cut Meat Against The Grain?Cutting meat against the grain is upheld as some of the best advice when it comes to serving steak, but is this golden rule ...
Chowhound on MSN6d
Avoid Ordering This Lean Cut Of Steak At LongHorn Steakhouse, Or Risk A Tough BiteOut of LongHorn Steakhouse's many offerings, there's one we wouldn't recommend. Here's why this steak just couldn't compare ...
You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow. For this red wine–beef stew, Pépin recommends using the ...
Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has ...
A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more.
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