No need to spend an arm and a leg on a cut of beef; marinades, cooking times and tenderizing can all help get the most bang for your buck.

What’s grass-finished beef, anyway? We’re demystifying meat labels and decoding terms like “antibiotic-free,” “hormone-free,” “grass-fed” and more.

Beef can be prepared so many different ways! Master these essential methods with help from a good instant-read thermometer.

Full-flavored chimichurri stands up to robust beef in this flank steak recipe, which can be grilled or broiled under a watchful eye.

If you’re grinding your own meat for this smash burger recipe, freeze cubes of chuck roast in the freezer first to make the process easier.

Two Montana chefs make the most of its world-class beef with recipes for Korean beef, smash burgers and flank steak.

The Montana cattle ranch practices regenerative ranching to rebuild soil’s organic matter and restore degraded biodiversity.

Chuck roast marinated in umami-rich ingredients like gochujang, mirin and ginger sears beautifully for a sandwich, with noodles or on potatoes.

Microgreens provide a spicy crunch for this beef dumpling recipe from chef Clark Myers.