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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Succeeding in culinary school is more than just being a good student

With the recession, customers want cheaper meat. And with the head-to-tail movement, chefs aren’t just cooking prime rib and terderloin, but the neck and shanks of cows, pigs, and ducks everywhere. Whether it’s the recession or the head to tail movement, normally discarded cuts of meat are making a comeback. And it’s about time! How could we and our diners have gone so long without tender beef cheeks on our menus?

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