Classic Cornish Pasties. The pasty's best known association stems from the 1800s when it evolved to meet the needs of the Cornish tin miners. The pasty was a complete, hand-held hot meal, usually consisting of meat, potato, onion and swede in a pastry casing.
The experts at the Cattlemen’s Beef Board and National Cattlemen’s Beef Association created a chart of all the different kinds of beef cuts. It’s coded by what part of the cow it comes from and includes the recommended cooking methods like grilling, broiling, stir-fry, slow cooking, roast, skillet, or skillet-to-oven.