Following through on Lt. Gov. Dan Patrick’s pledge to rename the “New York Strip Steak” the “Texas Strip Steak,” concurrent ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

If you packaged and froze the meat within the last two years (and followed proper food-safety protocols), odds are those two-year-old cuts of meat are perfectly safe to eat. This is especially true ...

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...