Walk into any butcher shop and you'll find the usual suspects. Ribeyes, sirloins, and T-bones sit proudly in the display case ...

While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Meat processed by local butchers (referred to in the trade as "custom" slaughterhouses) cannot be sold. Legally, it can only be eaten by the farmer or given away - unless he has farm-share customers ...

The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking are two common methods to create more succulent meat, there's a quicker and easier ...