Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general, meat that has been matured traditionally ('dry-aged') will ...

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

and there is an interesting secret behind it! A French private chef created this dish for Count Alexander Stroganov. That's why it's called Beef Stroganoff. Beef tenderloin is cut into small ...