Preparing and Cooking A #2 Chuck Roast

In my meat chart, I indicate that a #2 is meant for braising and other long, slow cooking methods. While this hunk of meat still walked the earth as part of a cow, this particular muscle group was res... Read More

Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked f... Read More

Cooking a Daube

Daube is French for pot roast. Well, no it isn’t, it’s French for stew. But a stew has small pieces of meat, like boeuf bourguignon and a daube is a whole piece of meat. Right? This should... Read More

Bonfire Cooking for Lag BaOmer

Lag Baomer is a night devoted to bonfires throughout Israel in celebration of the mystic light of the teachings of Rabbi Shimon bar Yochai. Of course, as Jews, we’ll use anything as an excuse to... Read More

What the Heck Are They Doing to #4s?

So a while ago my wife brought home a #4. Well, some chunk of a #4. It seems that someone, somewhere had a good idea. They apparently cut down a very large #4 so that they could sell it in pieces, pro... Read More

Cleaning Your Cutting Board

A while ago, I was reminded of a technique for cleaning cutting boards that I once knew. Ever since, I’ve been meaning to write a post about it. While this article isn’t going to make you ... Read More