What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the
I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts
What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week.
I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos o
I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the m
The iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer.
I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more fl
I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their &ldquo
I was given a cut of meat that I am unfamiliar with. I was told the Spanish name is Cacho de Paleta. I'm not sure how to prepare it, and was hoping to find some
I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not k
UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquar
At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue
I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it fr
I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. Are they from different parts of
I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, inc
Last night I was served prime rib when I specifically requested rib eye steak. Is this a normal practice in restaurants? I understand that the meat is the same
What is the difference between a New York strip and a first cut strip steak?