My husband grew up in Ohio, in an area he describes as, "In the middle of cornfields and hog farms." Meals were always geared around meat and potatoes, but the meat was rarely beef. Rather, it was ...

Steak night carries a certain expectation. When you spend good money at the butcher counter, the cut you choose shapes the ...

For generations, beef shoulder was a blue-collar cut of cow, fit for the meat grinder or crockpot but not much else. But where others saw pot roast, Tony Mata saw potential. Mata is a Dallas meat ...

“Beef shoulder is not the typically most sought after part of the animal,” says butcher Brent Young. “Heavily used muscles are not usually quite as tender. But deep inside there, we have a super ...