Hanging tenders hit all the spots that you want your ground beef to have: Owens points out that the cut has a fine muscle structure, but is "an active muscle that is highly oxygenated so it has a ...

Commercially available corned beef is almost always brisket, a cut that contains a lot of connective tissue and must be cooked low and slow for the gristle to break down and the meat to become tender.

(For reference, Prime cuts are typically found in fine dining restaurants ... Trader Joe’s deems these two grass-fed beef patties “restaurant-quality,” and it’ll set you back around ...

Supermarket beef is fine for most occasions (although it's essential ... choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier ...