Cooking Tips and Culinary Insight
A complete 37-step beginner's guide to butchering a whole cow at home. Learn how to break down all 8 beef primal cuts — Chuck, Rib, Short Loin, Sirloin, Round, Brisket, Plate, and Flank — into steaks, roasts, ribs, and ground beef, with pro tips on tools, aging, and storage.
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A complete guide to breaking down a whole chicken at home. Learn how to remove legs, thighs, drumsticks, wings, and breasts, how to brine for maximum juiciness, and how to cook every cut to its full potential—with three recipes and full nutritional information.
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