Select to learn about cuts from:
Understanding how an animal breaks down into cuts changes how you cook — and how you shop. Once you know where a cut comes from and how that muscle worked, you'll know instinctively whether it wants a hot, fast sear or a long, slow braise. Pasture-raised animals also carry more variation between cuts than what you're used to seeing at a conventional grocery store, so a little context goes a long way. This guide will help you get the most out of every cut you bring home.
