Subprimals include the cuts that we refer to as "roasts" — large pieces of beef big enough to feed a family. When you cut a subprimal into even smaller portions, you get steaks. Most steaks are ...

To help cooks understand what they’re buying and when to choose different grades, read How the USDA Grades Beef. When a steer is first processed, it is broken down into primal cuts. These larger ...

Nebraska Beef, Ltd. has clarified and expanded its recall of primal cuts, subprimal cuts and boxed beef to a now-total 1.36 million pounds, as it it now include such products bearing the company ...

Dry aging beef is a process in which the beef is placed or hung on racks for several weeks to facilitate drying. Primal (large distinct sections) or subprimal cuts, such as strip loins, sirloin, and ...