{"id":12079,"date":"2017-04-11T11:00:04","date_gmt":"2017-04-11T18:00:04","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12079"},"modified":"2017-04-11T11:00:04","modified_gmt":"2017-04-11T18:00:04","slug":"recipe-report-new-cuts-of-meat","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/recipe-report-new-cuts-of-meat\/","title":{"rendered":"Recipe report: New cuts of meat"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">There are many types of meat that people a year ago were not considering, but now are. The boneless flat iron steak is made from the pork shoulder. The Mexico City wrap is a specialty of the Global Quesadilla company in St.Louis. Pork knuckle curry uses parts of the pig that were previously never used. Asian-grilled tri tip with noodles are also very good. They can be steamed over white rice but Asian rice noodles give the most authenticity.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/menu-development\/recipe-snapshot\/articles\/recipe-report-new-cuts-of-meat\" rel=\"noopener\">Recipe report: New cuts of meat<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3UY4PIS8QRLULKHVOTFCZ63EAXON1Q 3J88R45B2GY41QCU13IDMO8UAMTXP4 A7UHLVF8JINUG)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>There are many types of meat that people a year ago were not considering, but now are. The boneless flat iron steak is made from the pork shoulder. The Mexico City wrap is a specialty of the Global Quesadilla company in St.Louis. Pork knuckle curry uses parts of the pig that were previously never used. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8105,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12079"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12079"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8105"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}