Let our temperature chart for roast beef help guide you! This free printable chart will help you achieve your desired doneness for every cut of beef, every time. Reference this guide when making your ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

Beef cuts don't have to be intimidating. Whether it's chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. The experts at the Cattlemen's ...

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 ...

But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...

Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...

Melt-in-your-mouth and perfectly proportioned, beef cheeks really are a cut above. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller.

including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking. "You can't rush a pot roast; you'll be disappointed with the result if you try," Ree says.