[Sca-cooks] Pork Cuts--and beef too

[johnna holloway]

The reason I suggested those two books is that each was an award winning
well reviewed recent book that ought to be in a local public collection
or available through interlibrary loan. You wouldn't necessarily have to
buy it. Used copies are available, however. Also the information is up
to date. Part of the problem with older texts is that carcasses in 2002
may not be cut exactly or named exactly as they were in 1930's. Cuts of
meat come into or go out of fashion. Consider the case of flank steak
for instance. If you are getting it custom cut, the butcher is still
your best source.

Johnnae llyn Lewis  Johnna Holloway

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Phlip wrote:
>
> Johnna skrev:
>
> > Aidells and Kelly have charts in The Complete Meat Cookbook.snipped Also see
> > Schlesinger and Willoughby How to Cook Meat for charts. Your butcher
> > should have charts and show you how he will package and wrap the cuts
> > for you too.
> > Also take a browse through the website: http://www.askthemeatman.com/
> > for ideas and tips.
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> Johnna, why do half the postings I save in my reference file have your name
> on them? Jeeze ;-)
>
> You know, a lot of times you folks really complicate things for yourselves.
> Many older cookbooks have the cute little diagrams in them, and you can
> usually pick them up for a couple of dollars at a flea market.... snipped
> Phlip