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Meat Know-How

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By Sheila Lukins and Julee Rosso

Published 1989

  • About
As important as knowing how to sauté, braise, roast, or stew meat is knowing which cut to buy for which dish. In years past we could rely on a neighborhood butcher to tell us not only what to buy but also exactly how to cook it. These days most of us buy our meat in supermarkets where the butchers are often behind the scenes. Certainly some savvy supermarkets are bringing back more personalized butcher services, but more often than not, we are on our own.
There is hope. Everything you need to know about a cut of meat is on the label. The catch is you need to know a few things about meat in order to make use of this information. Meat labels are now standardized and give the weight of the package, the price per pound, the cost, and the name of the cut. The name of the cut will always include the part of the animal the cut comes from.

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