When buying cuts of beef, the flesh should ... It is at its peak when well-aged, so look for meat that is dry to touch and ...

Meat Industry Ireland (MII), which represents beef, pork and lamb processing businesses, has criticised the EU-Mercosur ...

A cut of meat particularly suitable for this dish is shoulder (in French butchery tradition – paleron or macreuse), as it retains a tender consistency despite long hours of cooking. French chefs ...