If you're a beef enthusiast, chances are you already know about most of the major cuts, including the sirloin, skirt, and, of course, the luxurious ribeye. But there are other cuts of beef that you ...

The history of Texas barbecue begins with celebration. In the early days, barbecues catering to thousands of guests celebrated community achievements. In later years, meat markets became the source of ...

Bark: The crusty exterior formed as a result of the Maillard reaction, browning that occurs when meat is roasted or seared. Brisket: The superficial and deep pectoral muscles from the lower chest of ...

Nomenclature for cuts of meat varies widely, even among butchers. Chuck deckle is one name for the meat that lies on top of the ribs. Also suitable for this recipe: beef chuck seven-bone steak, ...