I'd always wondered about the cuts of beef!!

The Light Group is making a fantastic fine dining impact for those visiting Vegas and for those who are non-vegans — meaning non-vegetarians, because FIX and STACK are all about great cuts of beef, lamb, pork, Kobe, and seafood selections. Light Group is not lite fare by any means as I soon find out at the spectacular FIX restaurant,

As an anniversary and Sunday dinner Châteaubriand will do perfectly. The cut is from the middle part of the beef tenderloin, a small roast.As with many old recipes there are disagreements on how to serve it and even when and with what sauce. These 2 recipes are from my great grand-mother's kitchen.

For your dining pleasure Celebrity Foods features a large variety of the juiciest, most delicious cuts of Beef.

A company from Detroit has voluntarily recalled about 13,150 pounds of various cuts of ground beef and steak products that may be contaminated with E. coli bacteria, the United States Department of Agriculture’s Food Safety and Inspection Service announced Saturday.

Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjōsk", meaning cartilage.Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. Additional basting of the meat is often done during the cooking process. However, most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source, and sometimes they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variation of barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends.In traditional Jewish cooking, brisket is most often braised as a pot roast.Brisket is also the most popular cut for corned beef.In the U.S., the whole brisket has the meat-cutting classification NAMP 120. The brisket is made up of two separate muscles, which are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is NAMP 120A, while the fattier "second cut", "point", "deckel", "fat end", or "triangular cut" is NAMP 120B.