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Guide to Understanding Meat and Poultry

Roast beef cooked under high heat

BONING UP ON MEAT Don’t rely on colour A bright red cut of beef or lamb may look more appealing than a dry, browner piece, but in fact there’s little difference. Red flesh has simply been more recently cut from … Continue reading

27. October 2013 by admin
Categories: Best Cooking Tips, Meat | Tags: , , , , , , , , , , | Comments Off on Guide to Understanding Meat and Poultry

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