For a few years now I have had a recipe blog that gets good traffic. Lately though my friends on my Social Networking site have been encouraging me to write more about meat.
What to buy, how to cook it, what questions to ask the butcher at the store
So what better forum to do some research then here!!!
What Questions do you get asked frequently?
What cuts would you like more people to ask for?
If you could recommend a cut for someone to try What is it?
Feel free to let loose here I have started writing my new blog but haven't opened it up to the public just yet so I am still open to more stuff
Thanks
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
how do you cook a pot roast ......what cuts need to be marinated and what can stand alone just on the grill.......the basic ones im asked...........i cant help my self though when someone ask me how to cook a pot roast say in a pot..or how i cook a oven roast in a oven..lmao........most people have a sense of humor
I have spent many years educating my customers on what to look for in a cut of meat. Most are clueless. Most customers don't know the benefit of marble fat, how to spot under graded meat, what cut should be cooked in liquid, slow cook or pressure or what cuts should be grilled or cooked with high heat. I try to teach my customers the value of a thermometer to avoid over cooking. I also teach my customers about some of the excellent value alternatives like chuck eyes or top blades (the second tenderest cut of beef).
wes65 i'm with you on the value of a thermometer, i preacher that to. I don't care how well you tell someone how to cook something, if they don't know what they doing, they going to over cook it.
I always recommend the cuts I've got the highest margin result on! LOL Not really. I ask them the questions. What method of cooking are you planning on using? How many are you serving? What they need to look for in quality. Always, always, always...don't overcook it...
have you ever had some one say something like an angus tenderloin was tough and blame your meat.........when you know they over cooked the hell outta it.......lol....but you cant say that to them
