Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually ...

If you prefer your beef on the leaner end of the spectrum, eye of round is typically the way to go. Known for its firm character and mild taste, eye of round is among the tougher cuts of steak on ...

Round cuts are taken from the leg and backside of the cow. Because there's minimal fat marbling, many chefs make burgers or sausages from the inexpensive beef ... cuts like rib-eye steak are ...