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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.
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.
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.
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.
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.
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.
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.