Walk into any butcher shop and you'll find the usual suspects. Ribeyes, sirloins, and T-bones sit proudly in the display case ...

A person cuts a steak off of a large cut of meat - Komsan Loonprom/Shutterstock Every cut of meat is made up of bundles of muscle fibers that run in long, parallel lines. When you look at a raw flank ...

Yet there's something most shoppers don't realize.Some of the best cuts never make it to the counter at all. They disappear ...

While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

One of the most important steps to ensuring a tender bite happens after cooking. Here’s how to master this tried-and-true carving technique. If you’ve followed just about any steak recipe, chances are ...