I just wanted to share a few great articles that I've come across recently where are friends the pig and the cow are the main subject. The first article is about the science behind butchering a cow, and how those in the butchering biz are trying to find new cuts of beef that may be hidden gems. The article, by Kim Severson, is entitled "Same Cow, No Matter How You Slice it?".
The next article is about a tasty breed of hog that is quickly regaining popularity, not because of its cuddly features, but because of it well marbled meat. Mangalitsa meat is not yet available in stores, but a few chefs are highlighting it on their menus. I can't wait to smoke some.
The final article is from NPR about a class on whole hog butchering. I think I'm going to need a bigger kitchen.
- BBQ Snob
The next article is about a tasty breed of hog that is quickly regaining popularity, not because of its cuddly features, but because of it well marbled meat. Mangalitsa meat is not yet available in stores, but a few chefs are highlighting it on their menus. I can't wait to smoke some.
The final article is from NPR about a class on whole hog butchering. I think I'm going to need a bigger kitchen.
- BBQ Snob
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