It seems that for a fairly long period of time now, multiple factors have combined to gradually fade The Meat eat We Eat text book out of modern day meat education. The 14th edition of that once revered book was published back in 2001 and contains 1111 pages. Between 1943 and 2001 The Meat We Eat was revised into a new edition on an average… Read More »
I have always believed in the garbage in – garbage out food theory, where it’s impossible to end up with a finished product that is of a better quality than what the starting ingredients were. However, it is possible to end up being disappointed with cooking results when starting with high quality ingredients. Cooking knowledge and experience make for successful… Read More »
My wife and I have been empty nesters for quite some time, but our upright freezer seems to run out of meat now quicker than ever before. That fact is likely due to our 3 daughters periodically free shopping there. I don’t mind because we can afford it and I’m glad to see them eating high quality,… Read More »
The Christmas and New Years Holiday period is normally the big time of year that I practice frugal home processing; to produce delicious meat items for family and friends. Not being one to waste, I try hard to use nearly all purchased meat. My wife & I are hosting the extended family Christmas party and brisket was decided upon as one of the two… Read More »
A LOT OF THIS POST WAS COPIED FROM A USDA GLOSSARY OF MEAT TERMS. I have added some words and will continue to add more in the future. Abattoir- a slaughterhouse. Abdominal Tunic- the heavy sheet of connective tissue between the flank muscles. Acceptable Quality Level- the maximum number of defects per hundred units acceptable as a process average…. Read More »