Chuck Roast Chuck roast is a beautiful cut of beef if you cook it correctly. Try to cook it like you would a steak and you will have a lot of tough chewing ahead of you. But if you give it some time and some nice moist heat (AKA braising) you will end up with […]
30 Cuts in 30 Days – Porterhouse Steaks
Porterhouse Steaks If you are looking to eat a big steak it is hard to do better than a nice, thick porterhouse steak. The porterhouse steak is an awesome combination of the tender filet mignon and the awesome tasting NY strip. For years it was my favorite steak (been slightly leaning towards ribeye lately) and […]
30 Cuts in 30 Days – Beef Heart
Beef Heart This is the post in my 30 Cuts in 30 Days series where I figured I would lose a lot of you. Beef heart? Seriously? This is one you will have to trust me on and step out of your comfort zone a bit. Most of the objection people probably have to beef […]
30 Cuts in 30 Days – Brisket
Brisket Brisket is a cut that straight out of the meat case is very, very tough and almost inedible. If you cut off a hunk and cooked it like you would a steak you would have a very, very sad meal. But like most tough working muscles the combination of time and heat can turn […]
30 Cuts in 30 Days – Flank Steak
Flank Steak Few cuts of beef are as versatile as a good flank steak. You can cook flank steak a number of different ways. Flank steak is also used in a number of different ethnic dishes, and can easily take a strong marinade and not be overpowered. As flank steak has risen up the beef food […]
- « Previous Page
- 1
- …
- 15
- 16
- 17
- 18
- 19
- …
- 26
- Next Page »
