Greeting Carnivores, I hope you’re hungry today. As most of you already know, from reading and following along here, I’ve been preaching for a LONG time now about how there really aren’t any bad cuts […]
The Truth about Bone-in VS. Boneless
Greetings Carnivores, I was at a party the other night and a buddy and I were chatting about … you guessed it, meat. The subject was whether or not to by bone-in or boneless steaks, […]
Scallopini vs Schnitzel vs Cutlet … guess what?
Greetings Carnivores, I get a LOT of questions on a day-to-day basis … that’s one of the main reasons I started blogging about meat in the first place. I realized very quickly (I’m kinda sharp […]
Grain … the big mystery solved (I hope)
Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it? Well, … I guess a good place to start today, would […]
London calling … what EXACTLY is a London Broil ??
Greetings Carnivores, London Broil. I get asked about it all the time. What is it? Where does it come from? How do you prepare it? What’s with the name? Well, the short answer is […]
Fat’s where it’s at !!! Thick cut VS. the fast fry … here’s the skinny.
Greetings Carnivores, Don’t do it! PLEASE don’t ask me to cut you a “thinner” steak or chop !! Unless you’re preparing Rouladen, Schnitzel or Scallopini, you are doing the meat a dreadful disservice by cutting […]