When it comes to making delicious stews and pot roasts, you absolutely must use the right cut of beef. Next time, try using ...

It's hard to beat a hearty, savory beef stroganoff, but for perfectly tender, juicy meat, you should make sure to choose the ...

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 ...

There is a piece of meat labeled roast in the meatcases of most modern markets that really shouldn`t be there. No matter how you roast it-pot roast, oven roast or rotisserie-the bottom round roast ...

No matter how inexpensive a chuck or round roast may be, if it turns out so tough and flavorless it’s passed to the dog, that purchase was no bargain.

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 ...

We favor roasting large cuts of meat at a low temperature; the gentle heat cooks them evenly throughout ... 18-12 pound prime rib roast of beef, tied between the ribs. Salt & Pepper.

Roast until meat registers about 120 degrees (for medium-rare) or 125 degrees (for medium) about 1 hour 40 minutes for a center cut piece. (Time will vary on tenderloin size and exact oven ...