Here's a look at the most popular cuts of beef and when to use them—plus some thoughts to keep in mind when you're ready to ...

But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty ... "The picanha comes from the sirloin cap at the rear of the animal. The muscles get more ...

Get a printable recipe card at the end of the post, or keep reading for step-by-step directions (including the best types of beef to use). Keep in mind the size and shape of the piece of beef you use ...

While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...

Cut the sirloin steak across into thin slices ... Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms ...

Of the two, we preferred the sirloin, as it had more intermuscular fat between the muscle layers. The fat cap on the striploin looked promising but ended up being a bit tough and inedible. Though it ...