by Renee Shelton | Feb 24, 2018 | Pork
Pork Shoulder Primal Cut The pork shoulder is the primal cut IMPS Item No. 403, Pork Shoulder. This includes the Boston shoulder and picnic shoulder. These cuts are well marbled, and low and slow cooking methods will break down connective tissues resulting in perfect...
by Renee Shelton | Jan 22, 2018 | Beef, Food, Meats
Beef ribs are most known as the large, ‘Jurassic’ style ribs fit for big appetites. But there is another type of beef rib cut popular across many cuisines: beef short ribs. Short ribs aren’t the full cut or length of the actual rib. Short ribs are divided into two...
by Renee Shelton | Jan 22, 2018 | Beef, Food, Meats
If you are looking for a wine to pair with beef for dinner tonight, here is a simple chart from the Arizona Beef Council and the Beef Checkoff.
by Renee Shelton | Jan 22, 2018 | Beef, Food, Meats
Handy infographic for beef cuts and their recommended cooking methods from Beef Checkoff, the Beef Farmers and Ranchers collective.
by Renee Shelton | Jan 18, 2018 | Beef, Lamb, Meats, Pork
Meat processors take fabrication step by step. It starts with a side of meat, which is a half. The next processing is quarters followed by the primal cuts. The primal cuts are cut into subprimals and then retail cuts. You may see whole subprimals at a retail store...
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