This cut comes from the short loin. You get the best of both worlds: Tenderloin and Strip loin: super tender, buttery tenderloin, and beefy, juicy ...
Lamb breast is the lower part of the body of the animal also known as Lamb Riblets when ribs are separated from the rack. Inexpensive but very tast...
Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and br...
Bone is removed from a shoulder. Boneless shoulder can be tied or untied. Ask the butcher for a small pocket that will allow for stuffing. It is a ...
This cut is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle that has plenty of connective tis...
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ...
Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provid...
Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will l...
Origin: East Africa, Mauritius Scientific Name: Etelis Carbunculus Common Name: Ruby Snapper, Que...
