One of the fattiest cuts of beef, this meat is rather tough and needs to be simmered for several hours until it's tender.

“However, in case you didn’t notice, the price of any beef steak in supermarkets is quite shocking when you consider how ...

The rising price of beef Homan describes the barrel cut of the filet mignon as the ... are cheaper at $24 per pound, but Homan said thin flank steaks and sirloin caps are your best value ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.