Dry-aged beef is beef kept in a cold, dry place for a few weeks to make it more tender and flavourful. The process removes moisture and...

Shank beef is obtained in the fore and hind quarters of the cow. These muscles are in constant motion causing the meat to be tough and...

Flank beef is beef taken from the abdominal muscles of the cow. In a 2020 study conducted by the University of Illinois Department of Animal Sciences...

Plate beef refers to the area of the lower belly of the cow below the rib and above the flank. It is one of the eight...

Round beef comes from the cow’s back leg. This area includes top round, bottom round, and eye of round. These muscles work more than other parts....

Risket beef refers to meat in the lower chest, or breast, cut of the cow, just below the chuck. The University of Illinois Department of Animal...

The loin is a prime beef cut found in the back of the cow, between the round and the rib beef. It is divided into two...

Rib beef is the portion of the rib primal of the cow between the loin and chuck. It contains ribs 6-12. The section offers highly considered...

The Brahman had originated in the United States as a derivative of Indian Zebu breeds, Guzerat, Gir, and Nelore. The American Brahman Breeders Association was started in...

Chuck beef is cut along the shoulder region of the cow, between the neck, the rib and the brisket. This portion is composed of those muscles...

The Belgian Blue cattle were developed in the northern and central parts of Belgium. During the 19th century, the local Friesian cows were crossed using British...

The Simmental breed was first developed in the Simme Valley in Switzerland over 1,400 years ago. They are a very ancient and numerous breed of cattle...