Butcher Lindsey Loken stopped by KARE 11 Saturday to explain how to handle and prepare different cuts, and sample their flavors and textures.

Beef cuts don’t have to be intimidating. Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. The experts at the ...

Over the past few years, whole-animal butcher Etana Diaz has noticed a positive trend among customers when it comes to their beef purchases: Once tough-sell alternative cuts have become cool ...

Now, I'm going to clean these up and break them down further into the cuts you'd see at the butcher shop. The navel, which you could smoke for beef bacon, for example, it's a pretty tough cut ...

So you finally decide to visit that cool new butcher shop—the ... cheaper!) cuts. Also known as: Petit tender or faux filet Great if you love: Beef tenderloin This eight-inch strip from the ...

Customers shop for meat products at Fred the Butcher ... beef,” Tripp said. “It takes twice as long to do. Some of our customers are so complex, it takes three times as long to cut up a ...

The chuck alone yields a variety of subprimals, including the chuck roll—itself a bonanza of secondary cuts and source of multiple meals. Philadelphia butcher shop Primal Supply Meats purveys ...