I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?
I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small fin
I have this leftover chunk of meat in my freezer, and I foolishly did not label it. Does anyone recognize it? I just need to know enough to be able to cook
I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this: That's the top-down view; the cut is under an inch
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out. In this question What am I doing wrong when cooking me
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red th
Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beate
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?
What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they b
I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut availa
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I
I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get
Which one of these lamb meat parts has lowest fat -because I don't like the taste of fat-, (shanks, loin or shoulder) ?
I got this roast called a silver tip roast. I’m led to believe it’s the shoulder. Can anyone confirm this or know what it is?