With so many cuts of meat to choose between, it can be difficult to keep all of the different types straight. Here's how ...

Brisket is a large, boneless cut of beef that comes from the cow's lower chest. As a central muscle that supports the weight of the cow, it is a tough piece of meat with a significant amount of ...

Season the brisket with salt. Heat a tablespoon of the oil in a large frying pan until smoking hot. Add the brisket and seal on all sides. Transfer to a casserole. Add the remaining oil to the pan ...

Just in time for St. Patrick’s Day, Angie Horkan from the Wisconsin Beef Council is sharing a recipe that will be easy to perfect. No luck needed.