Chuck roast and brisket have their similarities, but there are a few differences you should know about before you start ...

When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that turns out perfectly tender.

Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

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.

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions. You can call it beef bourguignon if ...

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 ...

"The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef," says Emeril Lagasse of his recipe for ...

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 ...