Category: Guide to Meat
On September 18,2012
Ever wonder what “prime rib” really means? Is it the same as USDA Prime Rib? Watch as Stanley Lobel shows you the differences between the two phrases.
On January 15,2012
Whether you’re looking to be more economical by buying larger cuts and breaking them down at home, or if you want to be more hands-on with your food, or if you’re just a DIY-er at heart, this new video is for you. Evan Lobel walks you through how to butcher a whole tenderloin at home.
On August 14,2011
You know you’re digging into a great sausage when you get the first whiff of its enticing aroma, when you hear and feel the snap of its casing as you bite, when you taste the gush of flavor that fills your mouth and causes your eyes to go wide with amazement and total surrender. Born of necessity and frugality in ancient times, sausages are among the oldest known prepared foods. Sausages can be found in a spectrum of shapes, sizes, and flavors in virtually every culture on earth. Germany, for example, lays claim to no less than 1,200 varieties.
On June 13,2011
Dry aging is what distinguishes a truly great steak from any other steak you will ever eat. Imagine sitting before you is a prime, dry-aged steak, hot off the grill after a brief rest. |
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