Chef's Corner

Sometimes you find yourself at the grocery store or your local meat market and find yourself not sure of what kind of slice of meat to buy, or you're not sure if it's the right one for your recipe, etc. This is the first of many articles that hopefully will help you with your predictament.  

There are 8 "primal" cuts that you start off with whenever you're dealing with retail cuts of beef:

1. Chuck
2. Rib
3. Shortloin
4. Sirloin
5. Round
6. Shank/brisket
7. Shortplate
8. Flank

Stay tuned...in the next article I will attempt to explain where each one is and what to expect from the pieces.