COMPANY NEWS, INDUSTRY INFORMATION & RESTAURANT INSIGHTS

Know Your Cuts of Meat: Pork

2016-12-14

Primals from the pig we use are the leg, for hams and pork shanks; the loin, for tenderloins & chops; the spareribs & belly, picnic shoulder and shoulder butt.

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The Only 5 Knives You Need in Your Kitchen

2016-11-30

Professional chefs collect tool chests full of knives and equipment, but in the home kitchen these are likely the only five knives you will need.

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How to Debone a Leg of Lamb (with Pictures)

2016-10-25

Learn how to debone, butterfly and roll a leg of lamb with our step-by-step tutorial with pictures. Tools: Cutting board and sharp boning knife.

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The Basics of Beef Roasting: The Round Primal

2016-08-09

For menu makers who want to dress up their beef offerings with some economical but flavorful items, the round primal has just what you need.

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Know Your Cuts of Meat: Beef

2016-07-12

Beef carcasses in the United States break down into seven primal cuts: chuck, rib, loin, round, brisket, plate and flank. Here's 13 different cuts of beef.

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How to French-Trim or Crown a Rack

2016-03-21

West Coast Prime Meats meat cutting expert Juan Montaño demonstrates how to french-trim or crown a rack with a lamb rack in 9 easy steps.

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Poultry 101: Chicken, Turkey, Ducks, Geese, Game Birds

2016-03-18

There was a time when pork was the most frequent item at the center of America’s dinner plate. Today, that designation goes to poultry.

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ADDRESS:
344 Cliffwood Park St
Brea, CA 92821
714.255-8560 OR 1.800.640.7310
FOR QUESTIONS:
714.255.8560
info@westcoastprimemeats.com