Q: I just bought a side of beef for the first time. I came home and noticed that I have several packages labeled as "boiling beef." Is this the same as stew meat? Or is this something that I should just treat as scraps and use for making stock? Also, I received the soup bones and am looking forward to making my own beef stock for the first time! But I've never done this before — how do you make your own beef stock?

Sent by Christi More

Q:  I got a couple pounds of cube steak from my meat CSA.

What can I do with it other than chicken-fried-steak and Salisbury steak?

Sent by Justin More

A lot of rumors were circulated a few years aback about this extra-special beef from Japan where the cattle are massaged daily and fed a steady diet of beer. Since then, we’ve seen kobe and kobe-style beef on the market and have had a chance to try it for ourselves. What do you think about this beef? More

One of our favorite things to eat is slow cooked beef and pork — better known as barbacoa and carnitas. Their luscious, slow-cooked tenderness may seem hard to achieve at home, but it's actually incredibly easy. It's all about the technique and the tools. Here are three options. More

Carpaccio, [car-PAH-chi-oh] noun: An Italian antipasto dish of very thinly sliced beef, usually served raw or cooked rare and seasoned with olive oil and salt.

This dish represents much of what we love about Italian cooking: fresh ingredients, pure flavors, and a simple presentation. Have you ever had it? More

Meatloaf is like blue jeans. You'll always have your favorite pair and while some are able to be dressed up for a night out, others are the most well worn, comfortable thing on the planet and the perfect comfort after a long day's work. This recipe is a household staple that is great the first night and perfect for sandwiches the next day! More

We love a good pot roast meal on the weekend. Hot, tender roast beef, with onions, and a side of mashed potatoes — that's pretty classic. How do you make your pot roast? Is there a no-fail, foolproof method to getting a tender, melting pot roast? Do you use the slow cooker, or the oven? Tell us the best way to make pot roast! More

For the conscious consumer, food shopping may involve much label deciphering, interpretation, and confusion. Organic this, certified that ... what does it really mean? If you shop for beef, National Geographic's Green Guide has an interactive label decoder to help you sort out the various certifications and buzzwords. More

When it's this cold, sometimes we really, really want a bite or two of meat with our evening meal. And in the fall and winter, our top pick for inexpensive, easy, and absolutely succulent meat is short ribs. Have you ever made short ribs? They're cheap and easy. Here's a quick guide to cooking them. More

Q: I work at a caterer's for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. This week, after trimming who knows how many pounds of brisket, they gave me a gallon sized bag of brisket trimmings.

I believe the idea was to give it to my pup, but before I go that far, I wanted to see if anyone has any brilliant ideas for what to do with it. Can I cook something else in it?

Sent by Priscilla More