Let our temperature chart for roast beef help guide you! This free printable chart will help you achieve your desired ...

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 ...

Choose a joint from the back, ribs, fillet or sirloin. Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour, and bone is a good conductor ...

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.

But if you know where to look, there are plenty of deals to be had on great beef that makes a mighty fine substitute for pricier cuts such as ribeye and filet mignon. Ribeye is widely thought of ...

Once raw data has been collected, you need to represent it in a diagram. Two ways of doing this are to use a pie chart or frequency diagram. In a survey, 100 school students were asked to name ...

You don't have to eat it if you're watching your diet, but it will help to keep the beef succulent. This is a third of the way down the back around the ribs (see diagram below). These cuts have a good ...

Tender beef, chicken liver pâté and crisp pastry is a great combination — though you can swap the pâté for a mushroom version if you prefer. The middle cut of beef fillet is best here.

I have fond memories of the pot roast my family ate growing up — a hunk of beef that turned fork-tender after hours of cooking low and slow, plated atop a bed of mashed potatoes and swimming in ...