[Sca-cooks] Interesting NYT article about "new" beef cuts

Ian Kusz sprucebranch at gmail.com
Thu Apr 30 18:01:58 PDT 2009

On Wed, Apr 29, 2009 at 5:19 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> “This has been an evolution in the way we think about taking apart that
> beef carcass,” said Chris Calkins, a University of Nebraska professor who
> was part of the muscle study. “It’s a profound shift.”

The first time I read this, I didn't see the last "f".  After a double-take,
I read it again, correctly.  It seems to me, that I got it right on the
first read.

Ian of Oertha

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