Thankfully, learning the different cuts of beef provides a helpful shorthand for how fatty or lean a particular piece of meat may be relative to other parts of the animal. Those minding their ...

There are all sorts of steak, from the incredibly tender filet mignon to the juicy ribeye to the more recently invented flat iron to the wildly underrated hanger steak. But what if, for whatever ...

True steak lovers know the sheer joy of a finely cooked blue steak. To prepare the extra rare beef correctly, you need to ...

Choose skinless chicken or lean beef cuts labeled 'round,' 'loin,' or 'sirloin.' Beef graded 'choice' or 'select' also tends to be lower in fat than 'prime.' Aside from protein, iron is another ...

The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...