I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...

the first steps towards creating a ‘cooking method’ category for use under the Meat Standards Australia grading system have been taken. MSA currently lists a dozen different cut-by-cook methods for ...

Australian beef exporters are looking on intently this week as a major waterside stoppage threatens to disrupt export trade into the United States – our biggest export market. Waterside workers are ...

Australia's August 2024 beef and veal exports scaled back from record highs to 121,797 metric tonnes (mt), the latest data from the Department of Agriculture, Fisheries, and Forestry (DAFF) revealed.

Editorial note: Forbes Advisor Australia may earn revenue from this story in the manner disclosed here. Read our advice disclaimer here. It’s no secret that Australians are struggling under the ...

Disclosure: Your support helps keep Commodity.com running! We earn a referral fee for some brokers & services we list on this page. Learn more... In this guide to Australia’s National Debt, we discuss ...