Blog Post
Meat Class Honor Roll
In my classes about meat, I make a big deal about the differences between particular cuts. Brisket is tough so you need to cook it for a long time to break down the sinewy bits, while you can roast a fatty part of the chuck in the oven without worrying about it drying out. Blah blah blah, etc etc etc. This goes on forever for each and every part of the animal.
I was reading the longwindedly-named Home Production of Quality Meats and...
