Know Your Cuts of Meat: Pork
December 14, 2016 Photo credit: Ivan Smuk/Shutterstock.com Domestic pigs are amazingly useful animals. The person who stated that pork butchers...
The Only 5 Knives You Need in Your Kitchen
Stainless steel knives – Professional chefs collect tool chests full of knives and equipment, but in the home kitchen these...
How to Debone a Leg of Lamb
1 Place the leg, fat side down, on a cutting board. Using your fingers, locate the bone. It will be...
The Basics of Beef Roasting: The Round Primal
August 9, 2016 For menu makers who want to dress up their beef offerings with some economical but flavorful items,...
Know Your Cuts of Meat: Beef
Ever wonder where steaks get their names? Why a New York? What’s a filet? Beef carcasses in the United States...
How to French-Trim or Crown a Rack
Restaurants often choose to serve racks of lamb, pork, beef and veal frenched or crowned. The two terms indicate that...
Poultry 101: Chicken, Turkey, Ducks, Geese, Game Birds
There was a time when pork was the most frequent item at the center of America’s dinner plate. Today, that...