The beef brisket is one of the nine beef prime cuts.

Most beef cuts have 0% chance of having nervous tissue in them.

The farm-raised variety, most of which comes from New Zealand, is a healthy substitute for the typical beef cuts.

Inflation or recession would turn shoppers away from high-priced beef cuts.

This wider variety of beef cuts may be broiled, fried, or grilled.

The quality of the meat was supremely high, and an herbed Bearnaise worked well with all the beef cuts.

Only 7.5 percent of ground beef and up to 2.7 percent of the other beef cuts will be allowed to contain the bacteria.

Lean beef cuts include round, chuck, sirloin, or loin.

Lowered grading standards and a plethora of fanciful names for the same beef cuts have confused meat buyers further.

Filet mignon is the most tender of all beef cuts.