When perusing the meat section for your holiday roast, you’ll come across a piece of meat that’s as long as your forearm, as thick as your palm on one end, and as thin as your finger on th...Read More
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