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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade


Moving down the animal body, chefs looking to stay at the forefront of butcher cuts are moving past the face and onto the neck. Poultry napes do best fried and cooked quickly while larger-animal-necks are similar to shanks and taste most delicious when cooked low and slow. Lamb neck, for example breaks down when braised for a day.

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