Some cuts have a lot of marbling, or fat woven throughout the piece of meat. A fat cap, which is a thick outer layer on the meat, also adds flavor to different cuts. Here's how I cook different ...
Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.
Results from an annual export survey reveal a remarkable rise in total value of Scotland’s red meat and offal sold outside the UK - rising to £137m this year.