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  2. 9 Things You Should Know When Buying Ground Beef - AOL

    www.aol.com/9-things-know-eating-ground...

    Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...

  3. Ground Turkey vs Ground Beef: Which One's Healthier? - AOL

    www.aol.com/lifestyle/ground-turkey-vs-ground...

    Going strictly by the numbers, 99% lean ground turkey has fewer calories and significantly less fat, saturated fat, sodium and cholesterol and around the same amount of protein as ground beef (and ...

  4. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    Cuts from the beef chuck also include flat iron steak and ground chuck, which can be used for your favorite burgers, meatballs, or ground beef casseroles. Brisket Ralph Smith

  5. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

  6. Brisket - Wikipedia

    en.wikipedia.org/wiki/Brisket

    The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines) In Cantonese cuisine, a common method is to cook it with spices over low heat until tender, and is commonly served with noodles in soup or curry. [5]

  7. Beef plate - Wikipedia

    en.wikipedia.org/wiki/Beef_plate

    Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger.

  8. Short ribs - Wikipedia

    en.wikipedia.org/wiki/Short_ribs

    British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".

  9. Montreal-style smoked meat - Wikipedia

    en.wikipedia.org/wiki/Montreal-style_smoked_meat

    Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.