I have to admit real ignorance here. I have a vague understanding of some cuts of meat -- I know where a brisket is on a steer, and generally where ribeye is; I could probably locate picnic shoulder on a hog, and a leg on a lamb. I think I understand primals. But I don't have a real grasp of what sub-primal cuts come from within a primal, or how to work with a large piece of meat like a rib roast to break it down into more manageable pieces.
I've googled and found a fair amount out there, but I'm not sure who to trust, or where to find the level of detail I want. I'd like to find a book -- like a Butcher's Assistant 101 -- with pictures and graphics and arrows and things explaining what everything is (I was going to quote Alice's Restaurant here) so I don't have to just go by the label on the package.
Any suggestions?
I've googled and found a fair amount out there, but I'm not sure who to trust, or where to find the level of detail I want. I'd like to find a book -- like a Butcher's Assistant 101 -- with pictures and graphics and arrows and things explaining what everything is (I was going to quote Alice's Restaurant here) so I don't have to just go by the label on the package.
Any suggestions?
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