Published January 26, 2016

How to Beef Up Your Butcher Knowledge!

When you picture butchering an animal, you may think that it is best done in a place far away from your restaurant. Many chefs will get pieces of meat that have already been harvested by this same distant butcher, and this can lead to a lost element of control over the food you are preparing. Think about it: you want to add some new and delicious and exciting beef products to your menu, but you are completely at the mercy of what commercial or private butchers can get to you! How can you guarantee that your braised short-loin is impeccable if you are not certain on the cut of meat yourself? Thankfully there are ways to cut out the middle man and beef up your knowledge of tasty cow parts! This helpful infographic not only shows you the best cuts of beef, but also how to prepare them and what to pair them with! If you are looking for ways to deepen your knowledge of meat and become more skilled in butchering, read this article today!

Read the full article here: Know Your Cuts: Beef