The outside round and the eye of the round together are called the:

If the primal chuck accounts for approximately 28 percent of carcass weight, how much would the chuck weigh on a 728-pound carcass?

The hanging tenderloin is part of the flank.

The subprimal and fabricated cuts from the short loin are the most tender and expensive cuts of beef.

The short loin can be cut across to produce porterhouse, T-bone, and club steaks.

Pastrami is made from the meat in the short plate.

Foreshanks and hindshanks are flavorful cuts of beef that are best ground and used for hamburgers.

In the recipe Beef Bourguignon, 8 pounds of beef chuck are required to prepare twenty 4-ounce appetizer portions.

To produce a Maillard reaction and achieve good browning on the outside of a steak, a chef needs to use a dry-heat cooking technique with temperatures greater than 300°F.

Shanks are a cut of beef with an added advantage: marrow, which can be added to sauces or spread on toast for improved flavor and texture.

The full flavor of beef is best accompanied by sauces with robust flavors such as pungent pestos or the assertive flavors of chili powder.