What some recipes neglect to tell you, however, is how important it is for beef to be dry before it hits the heat.

After setting the meat-and-brine bag in the fridge, the hard part is over. “Corned beef is really a set-it-and-forget-it ...

Tanya Cauthen, teacher and owner of Belmont Butchery, and chef Maricel Gentile, Asian cuisine expert behind Maricel's Kitchen ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. But it's big in California.

They were there to compete in the National Irish Steak Challenge, and I was invited to be a judge along with 30 others including master butchers, meat scientists, industry professionals and chefs.