Uncommon Cuts

Because of the industrial nature of our national meat-processing industry, many of the cuts of meat—like neck, trotters, offal—that were familiar to our ancestors, who lived closer to the land, are no longer staples on our tables. We have grown lazy, used to buying Styrofoam packs of rib eye steaks, unaware of the many wonderful parts of the animal that suddenly become available for experimentation and hearty enjoyment when you butcher at home.