#beef

#beef

With high-end beef offerings being overshadowed lately by cheap and cheerful cuts, it's important to remember that you get what you pay for, writes our critic Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk - these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly.

If the sticker reads "Product of the United States" that may not mean exactly what you think it does. That is partially why a bipartisan group of Congressmen led by the Wyoming Republican Harriet Hageman and the California Democrat Ro Khanna reintroduced the Country of Origin Labeling Enforcement Act on October 24, which would reinstate mandatory country of origin labeling (MCOOL) for beef products. The bill would also raise fines for those that falsely label their beef as made in the USA, including multinational packers.

The classic cut of beef for burnt ends is the "point" of a brisket. This is the thicker, fattier end. The other part of the brisket is known as the flat.

Choosing the perfect steak can be a daunting task, especially since there are several different cuts of steak to choose from. However, the ribeye steak is always a stand out choice.