Discover four ground beef blends butchers recommend for juicy, homemade flavorful burgers.

Walking into a butcher shop is an intimidating prospect. We’ve been largely disassociated from our meat processing over the last few decades — with cellophane and polystyrene packaging showcasing cuts ...

Jo Lusted, a whole-animal butcher, chef, and owner of Jo's Butcher Shoppe & Market, says to go for with a well-marbled blade roast from the chuck or shoulder. "Blade roast or chuck roll is the best ...

IN THE VOCABULARY of butchery, primal cuts are the big ones separated first from the whole animal. Some primals can be further broken down into subprimal cuts. A cow, for example, has eight primal ...

Add Yahoo as a preferred source to see more of our stories on Google. With ground beef prices soaring, we're looking for high-quality options that won't break the bank. We asked a professional butcher ...

Boneless beef chuck comes from the shoulder area of the animal and includes several cuts with different textures and cooking characteristics. A butcher explains how to identify, trim, and prepare ...

Ever wondered about the differences between beef tenderloin and prime rib? They both come from different parts of the cow and ...

For a traditional meatloaf with a hearty beef flavor, an all-chuck blend is a reliable place to start, says Jorge Thomas, ...