Explore the nutrition facts of Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all grades, raw, including calories ...

The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...

Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...

You will occasionally walk into an old-school barbecue joint and see a menu listing "sliced beef." There's no reference to what kind or cut of beef it is. In fact, this is usually beef brisket of a ...

If you want to earn the full assortment of pitmaster merit badges, you have to meet a few benchmarks. Mastering the art of a traditional low-and-slow Texas brisket is a must. Tackling the massive ...

Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...

Beef chuck is a marvelous thing. It can be turned into hamburger or pot roast or one of the tenderest of steaks depending on how this cut, the forequarter of a steer, is broken down — and marketed.

According to federal government figures, beef prices are at their highest levels in almost 30 years. The average price of choice-grade beef in February was $5.28. Numbers aren't out yet for March or ...