Grass-fed ground beef from Longhorn cattle is leaner and cleaner-tasting than conventional ground beef. That leanness changes how you cook...
Chuck roast slow-braised in a guajillo and ancho chile sauce, shredded, stuffed into cheese-fried corn tortillas, and dipped in the consommé — the birria taco done from scratch.
Eight hours in a slow cooker turns a chuck roast into fork-tender, deeply flavored beef that falls apart on contact — the ultimate comfort food with almost no active time.
A quick marinade, a screaming-hot skillet, and a thin cut of beef sliced against the grain — Texas fajitas done the way they were meant to be made.
The reverse sear delivers edge-to-edge medium-rare with a thick, crackling crust — and it's far more forgiving than pan-searing alone. Here's how to do it right.
Basting a ribeye in rendered beef tallow instead of butter produces a crust that no steakhouse on earth can replicate at home — and this method makes it easy.
Ground beef, rice, tomatoes, and a blanket of melted cheddar packed inside roasted bell peppers — a hearty weeknight dinner the whole family will ask for again.
The best weeknight taco starts with quality ground beef and a proper seasoning blend — these street-style beef tacos come together in under 20 minutes.