Cuts

Also known as a chuck arm roast or arm pot roast, the beef arm roast is an ideal candidate for slow cooking. It combines the best of the shoulder section's beefy flavor with an affordable price. So break out your crock pots, because it's time to get roasting! … [Read more...] about What Is A Beef Arm Roast? And How Is It Cooked?

Also known as a sirloin tip steak or petite sirloin, the ball tip steak is an economical cut of beef. But if you want to get the best flavor and texture out of it, you'll need a great recipe and a little culinary finesse. Before we get into that, though, let's take a closer look at just what a ball tip steak is. It's a part of the sirloin, one of the juiciest and most … [Read more...] about What Is A Ball Tip Steak? And How Is It Cooked?

If you're consistently buying the most common steak cuts, you're missing out. While T-Bones and New York Strips are delicious in their own right, they're also some of the most expensive cuts you'll find at your local butcher. But by branching out into less common cuts, you can get the best of both worlds: A great price, and unforgettable flavor. … [Read more...] about What Is A Coulotte Steak? And How Is It Cooked?

A member of the square-cut chuck primal family, the chuck roll is really two cuts in one! And while it's not as recognizable as a T-bone or a New York strip, the chuck roll has a wide variety of kitchen and barbecue applications. If you've never tried using a cut from the chuck, you're in luck: Because in this article, I'll lay out the basics of what a chuck roll is, how to … [Read more...] about What Is A Chuck Roll? And How Is It Cooked?

How much do you know about the Alaska pollock, one of the most widely distributed palatable fish in the ocean? For today's guide, we took a deep dive into the history, biology, and culinary applications of Alaska pollock, putting together dozens of hours of research and experience. Now, we're happy to share that information with you! By the end of the article, you'll know … [Read more...] about A Complete Guide to Alaska Pollock: Cooking, Serving, and Buying

Sausages are a staple ingredient in Hungarian cuisine -- but how much do you know about all the different types of Hungarian sausages, and how to use them in your own cooking? … [Read more...] about Hungarian Sausages: Cooking, Serving, and Buying

Jerky can be made from almost any meat. In addition to the always-popular beef jerky, you can make it from goat, elk, bison, and even ostrich, moose, or bear! But how can you now that you're picking the best cuts of meat for making jerky? We're here to lend a hand with this comprehensive guide to choosing cuts of meat for jerky, whether beef or a more exotic meat. … [Read more...] about 7 Best Cuts of Meat for Making Jerky

Emblematic of westward expansion and the promising beginnings of American frontiersmen, bison has long been a staple of diets in North America. Though sometimes referred to as a buffalo meat, the North American bison from which we get meat today has only a subtle genetic connection to the true buffalo. … [Read more...] about Bison Meat: Tasting, Cooking, and Buying

What's in a name? In the case of Bavette steak, quite a bit. French butchers will refer to flank steak as "bavette" steak because of its literal translation: Bib, the part of the cow that bavette steak is cut from. But that's far from being the whole picture of bavette steak. … [Read more...] about Bavette Steak: Tasting, Cooking, and Buying