Know your cuts

jtcBoynton

jad said:

a little off topic but where can one find a good description of the different cuts? Is there a good book or website to use as a reference. Don't need to become a butcher but would like something more then the picture of a steer or pig that shows parts and cuts.
Something that explains center cut, end cut, prime, select... etc etc.

Thanks

This is an oldie, but I have found useful:
http://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714/ref=sr_1_1?s=books&ie=UTF8&qid=1452291015&sr=1-1&keywords=Cutting-up+in+the+kitchen

price is difinitely good.

FATC1TY

blasting said:

That's a good one.  

I realize that's probably typical, but I've got to give a shout out to my local supermarket butcher.  He told me to stop buying hamburger, and that I should just ask him to grind up good quality cuts when on sale.  Better ground beef - less money - who am I to argue.

For those in the south and shopping at publix, this is what they do and sell for "market " ground beef. Unknown fat quantity by "law". But my locsl guy told me to stop buying the other crap. The market is ground in store and packaged from the strips, sirloins, ribeyes and briskets and chuck roasts.