What exactly makes a filet mignon different from a tenderloin? And what is it that makes it so tender, anyway? We asked a ...

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 ...

According to the experts, these lesser-known cuts of beef boast spectacular value and flexibility, and have the potential to ...

Don't let a tight budget dictate the type of meat you consume. These options are both flavorful and affordable.

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 ...

If you’re looking for a great recipe that feels indulgent yet timeless, this Bacon Wrapped Filet Mignon in Garlic Butter ...

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 ...

Appetizers can be tricky. Most of us don’t want fussy little things that have to be individually rolled, stuffed, or tied. (I’m looking at you, stuffed grape leaves.) My criteria for a New Year’s Eve ...

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 ...