I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've
Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authen
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems
I was just in Santiago, Chile and had a mixed grill. One of the tasty items was "Tripa gorda" or fat tripe. But, I wasn't able to get a clear answer about exa
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slic
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? Thi
This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", comp
I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fill
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me
In Australia, shredded beef is not something you can buy easily. I haven't seen it anywhere except in restaurants. I would like to know how I can make my own r
Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some
My partner and I always go to steak restaurants, tonight we went to a pub for a steak, I ordered a medium fillet mignon which is what I always order. The steak
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce. I've tried to recreate this at home by marinading for a short time and then fryi
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different na
I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in wha
Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and