Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

Everything you need to know about steak in one place. Between regional and international name differences and marketing gimmicks, the menu at a steakhouse can read like gibberish. To navigate what ...

You will occasionally walk into an old-school barbecue joint and see a menu listing "sliced beef." There's no reference to what kind or cut of beef it is. In fact, this is usually beef brisket of a ...

Cuts of beef at the grocery store. (The Associated Press) The Grub Glossary is a weekly collection of foods, their definitions and where to find them. There are only so many ways to break down a beef.

Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a ...

Getting your Trinity Audio player ready... Jump to recipe… iStockphoto by Getty Images Flat irons steaks, ready for the grill. You who sear steer meat are acquainted with Chuck, but generally steer ...

The Grub Glossary is a weekly collection of foods, their definitions and where to find them. There are only so many ways to break down a beef. Or so you would think. After centuries of beef ...