I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
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 quick reading from the manual and ...
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", compared to how much I like eating it. If it ...
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? This blog entry has a cross section of the ...
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 always been partial to a Ribeye (high ...