Q&A: Flank Steak

Hoping you can help. I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17... Read More

Q & A: Meat with Bones

I order meat from my son-in-law’s chavruta. He gets the meat from South America and it is usually very good. One of the items on the brochure is called Spare Rib Fingers and it is listed as #9. ... Read More

Q&A: Steaming Salmon

I have a fantastic appetizer recipe for salmon. My vegetarian daughter is coming for a visit and I’d love to make her a main dish from it. Do you have any idea how long I would have to steam a l... Read More

Q&A: Tenderizing Meat

My wife is allergic to wine, even cooked. What can I use to cook/tenderize meat? She is also allergic to tomato(products) eggplant, green peppers and potatoes. (The Israeli national diet.) Well, there... Read More

Q&A: Gamey Lamb

I saw your recent post about boning-out lamb quarters and have a question for you. Is the taste of the lamb quarters very “gamey” (like the taste of lamb stew made with lamb shanks) or if ... Read More