How To Breakdown A Pork Side Into Primal Cuts
There is nothing better than watching how a master butcher can breakdown any cut of meat from its original carcass form and into primal cuts and then even into sub primal cuts. If you are interested in seeing such a thing it is like watching artistry in motion. (Video further done)
Being able to yield a knife and various tools in many different hand holds to cut and slice meat into a desired form is something that can be taught, but to keep the skills honed is only built up over years of experience. Continue reading →
If you like your Jerky, there is nothing better than making your own. Not only will you save a lot of money, with a small amount of meat you can make enough of a supply that will last. The only problem you will find is that it will become so addictive that you will just want more.
A trendy first class respected chef in Denmark at the Marienlyst Strandhotel is using his unique method to age his beef in butter. 
Ketchup, ketchup, ketchup…. my must have condiment when ever I have my meat. My wife tells me that I would die without it…I just love it.
There are four major uses for Water Buffalo worldwide: meat, milk, other by-products such as hides and horns, and as draught animals in certain countries. I will be focusing on the meat side and briefly explain the health benefits that this animal brings to the table as a meat protein source.
Opening up a lamb leg so that it is flat, is just another mastery technique that butchers use to create what’s called a Butterflied Lamb Leg. With a flattish piece of lamb we can get marinades to infuse into the meat muscles better and just create another fine gourmet dish and meal.