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 ...

Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital. Our test ...

There is nothing quite like slow-cooked, ultra-savory, fall-apart beef ... cuts for pot roast to grab from the supermarket, Politte told Food Republic, "Aim for about 2 to 3 pounds of meat ...

Before you even think about buying a standing rib roast, make sure you have an instant read thermometer, and buy one if you don't. An instant read thermometer is the most valuable and important piece ...