If you're in the mood for a steak tonight, read this first. There are so many different types of steak, not to mention steak ...

Flap Steak The name may not entice, but flap steak (which comes from the bottom of the sirloin, close to the flank area) is not only economical—it also tastes incredible when marinated.

This leaves the beef with cube-shaped marks, leading to its name and an appearance somewhat resembling ground beef. Cube is great for chicken-fried and Swiss steaks, and can be pan fried, braised ...

Rise and shine to beautiful weekend mornings this June! Many of us have our rituals and routines to start our weekend, but we can all agree that food is part of it. So, kick off your weekend with a ...

Typically, you’ll find three types of beef ribs at the butcher or grocery store: plate ribs, chuck short ribs, and back ribs. Here’s a breakdown, plus where flanken ribs fit in.

Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes ...

I started with the S$6 small bowl of Braised Beef Noodle and, after consulting Uncle William about the available beef options, decided to add Tendon for an extra S$2.50. I’d like to give a quick ...

Miso gives a great flavour to all kinds of dishes, not only Japanese, meaning that this beef works well in many recipes. It's great served simply with rice or mash (a mix of kumara and potato is ...

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