The parts that make beef cuts ... toughest cuts of meat usually give you the best tasting stew. First among them is chuck steak. It comes from the shoulder, neck, and upper front legs.

A 2.5kg/5½lb joint of beef on the bone (or 1.5kg/3lb 5oz ... Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade, neck ...

Filet mignon and beef tenderloin are ... These coveted, melt-in-your-mouth cuts are typically more expensive than other ...