Here's a link to a document that I kit-bashed from a few websites. Some, but not all, of the links may take you to various websites with more info about a particular beef cut.
Hopefully, you can download the document if you wish. I keep a copy of it within "Dropbox" on my iPhone. (just in case someone suddenly asks me a question about where does flank steak come from )
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Agreed Indeed! I think it is really cool with the different orientations especially with the tenderloins illustrated. Last time I was at the grocery store I paid attention to the difference in size, etc. regarding pork loin vs. pork tenderloin.
I agree... It is a really good idea to know where a cut of meat comes from... if it comes from the shoulder area, I am gonna cook it different than if it comes from the loin area. It is good to know.
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