Label
All
0
Clear all filters

Off the Hook

A butcher’s sweeping guide to meat cuts – and how to cook them

Appears in
Meat Manifesto
Meat Manifesto

By Andy Fenner

Published 2017

  • About
The skeletal structure of most four-legged animals is, as we’ve said, broadly the same. Let’s keep it that simple. There are four legs: two in the front, two at the back. Got it? Ok, let’s go:

Two shoulders sit above the front legs. Shoulders do most of the work on a four-legged animal and carry a lot of weight. Consider the weight of an ox’s head and you’ll understand why its shoulders are so muscled (and consequently require long, gentle cooking to break down the muscle fibres). Shoulders can be divided into the top and bottom shoulder (the section with the leg attached).

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title