Photo by Mia licensed under CC BY-SA 2.0 Large and in-charge, the beef brisket is perhaps one of the most popular and in-demand whole roasts. Yet despite all the hype about this particular cut of meat, it’s often misunderstood and| Steak University
Picanha steak comes from the top of the rump area of the cow, which is why it's sometimes referred to as a rump cap. This piece of steak has a fat cap that covers its full length and typically stays| Steak University
Swap your thick-cut steaks for some thinner options with these tips on getting tender and flavorful results.| Steak University
Steak University is a place where we are dedicated to educating you about steak, cooking, and nutrition while having fun!| Steak University
Photo by Michael Saechang licensed under CC BY-SA 2.0 Shaved ribeye steak, derived from the rib section of beef, is known for its rich, beefy flavor and tenderness. It's thinly sliced, creating delicate, paper-thin pieces that cook quickly and absorb| Steak University