With so many cuts and sizes, figuring out the best way to cook the kind of steak you've bought can get difficult pretty quick ...

At a steakhouse, there are a few rules that simply must be followed. Never order a steak cooked more than medium rare. A good cut of meat doesn’t need steak sauce and no steak deserves ketchup ...

Beef prices are at an all-time high. Here are six swaps for rib eye and filet mignon that deliver high quality at a lower price point, plus smart tips for finding the best values from your grocery ...

Wrap meat tightly with plastic wrap, and freeze for at least 2 hours, or until it's firm. Using a very sharp chef's knife, trim off any excess fat or tendons, and then carefully slice the meat into ...

Move over pink slime, "meat glue" is the meat industry's newest concern. KGO-TV in San Francisco uncovered some food services' newest shortcut -- transglutaminase. The powdery substance primarily ...

Midpriced steakhouses and fine-dining establishments are trying to figure out how to cover their rising costs without scaring ...

MailOnline has tried the world's first plant-based filet mignon steak – and it's shockingly close to the real thing. Created by a Slovenian firm called Juicy Marbles, the fake filet mignon contains ...