Luckily, there are plenty of cuts of meat that are perfect for pot roast. In addition to the aforementioned brisket, chuck ...

For curries that take a lot of time to cook, allowing flavors to meld together fully, turn to one of these two tough cuts of ...

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.

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

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 ...