Simply hearing the words "prime rib" is enough to get most people salivating, but chef Alton Brown actually prefers using a ...

Pot roast is one of those classic meat dishes that have long stood as a pillar of American home cooking, and in particular ...

A beef Wellington is a gorgeous yet complex dish - and it requires one particular cut of beef in order to achieve the perfect ...

There are so many different cuts of beef that it can be hard to keep track of them all. Clod roast is a lesser known, but ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

A whole beef tenderloin is one impressive roast to serve for a holiday dinner. But you need to consider a few steps before ...

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...

It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...

The larger the joint, the better it is for a traditional British roast. Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef ...