With ribeyes almost $25 a pound, David Holloway offers up some alternatives that when cooked well taste really good.

Asking which part of the cow is used for roast beef is a bit of a loaded question. Contrary to what the average consumer like you or I may think, there isn't one particular cut of meat that is ...

Beef curry is usually cooked low and slow, creating a rich broth and layers of flavor. With that in mind, what kind of beef ...

Roast beef is classified as a red meat, which is typically deemed unhealthy and loaded with sodium. These types of meats are often processed and contain added fats. For a healthy lunch meat option ...

Many of those so-called butcher cuts were too closely associated with (and often, in fact, were part of) larger and less desirable sections of beef such as the shoulder or the diaphragm.

Speaking with another meat expert, Mark Dommen, head chef and partner at San Francisco's One Market restaurant explains, "that there are a number of beef and steak cuts that can ably stand in for ...

If you want a deeper, browner crust, when the meat reaches 115 degrees, push the oven as hot as it will go for 10 or 15 minutes, still pulling the roast when it reaches 125 degrees.