I just finished watching the annoying advertisement which states that in the end sweet is sweet, if you use corn syrup or sugar there is no difference! From what I can see on a wholesale level there seems to be … Continue reading
Rudy
This is an unsolicited and not paid for review! Geier’s Sausage Kitchen – still old fashioned Goodness or as per my opinion and byline : The Quality all “Wurst” should be! In these times were profits are the only … Continue reading
Here we could argue at length with all the vegetarians about the raising and killing of animals, but as meat eaters we at least make sure our food is dead, on the other hand vegetarians will eat living things … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! Here I will cover the Brisket, Shanks, Blade, Flank and Neck. The Brisket can be found in the counter fresh or cured. The fresh brisket, when braised, … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! The final section of “Primal Cuts” come from the Beef Round. As you can see the Sirloin Tip or Beef Knuckle, which we did in a previous … Continue reading
This piece of meat is one of those in between cuts and is usually considered part of the round. Besides the standard name of Sirloin Tip it is also called the Beef Knuckle. I would like to work on this … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! Done writing about the chuck and rib and following the steer from the front to the back, the next piece in line is the Beef Loin. With … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! Today I write about my favorite part of the cattle which contains the “Prime Rib” in all it’s different forms. The word “Prime” is just a title … Continue reading
Click for the Beef Cutting Chart from the beefretail.org to see the cuts! The chuck is the shoulder and considered the “tougher” part of the steer. Most charts and beef cut posters used to show that the cuts from here … Continue reading
In my previous blog I mentioned the beef cutting chart which you used to see in many of the old-fashioned butcher shops. An updated chart reflecting the cuts which are common in the meat counters today can be downloaded in … Continue reading