Shredded beef and pork are so versatile that it’s worth watching your favorite grocery’s sales flyers and stocking up when the big roasts best suited for long cooking are on special. Here’s how to ...

If you want to earn the full assortment of pitmaster merit badges, you have to meet a few benchmarks. Mastering the art of a traditional low-and-slow Texas brisket is a must. Tackling the massive ...

Nina Schmidt Sells, who grew up in the ’50s, remembers when brisket wasn’t the king cut of beef in Texas that it is today. Her father, Edgar “Smitty” Schmidt, was a longtime employee of the legendary ...

Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a ...

AMARILLO, Texas (KAMR/KCIT) — If you have ever made a Sunday Roast then you know there will always be leftovers and using a few extra ingredients you can turn that delicious meat into an amazing ...

In this video, I’m showing you how to take a Top Blade Roast (also known as Beef Clod) and cut it into tender, juicy Flat Iron Steaks. Whether you’re a seasoned butcher or just starting with your own ...