Farmer D has raised beef for a good portion of his life, so it goes without saying that we are meat eaters.
However, that doesn’t mean that we don’t try to eat healthy…so I was pleasantly surprised when I saw this meat nutrition chart on the back of the flyer for a local butcher shop.
Now that I am aware of the differences between meat types and cuts, I just need to work on the portion size thing.
Easier said than done?
Ever wonder where your bacon comes from…I mean besides knowing it’s a pig?
Watch this fantastic clip of expert butcher Tom Mylan as he breaks down a pig to find the choice cuts.
I’ve brined pork loin before roasting, but that’s about it, but now that I’ve found Meathead: Brining: Everything You Need To Know (And Then Some), it’s time to experiment again.
This great article explains what to brine, why to brine, and how to make a perfect brine to end up with moist, flavorful meats every time.