Beyond osso buco: shanks appear in a variety of preparations and cuisines

Article Abstract:

Shanks or shins are the fore and hind legs from the knee joint to the foot of pigs, lambs, cattle and veal claves are used in fine eating because they can be made well ahead of time reheated easily. Varieties of shanks are described in detail.

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Steak primer

Article Abstract:

Several factors including breed, feed, aging and cut to be chosen before selecting a steak are presented.

General services, Management dynamics, Management, Purchasing, Company business management, Meat industry workers, Meat quality

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Try a little tenderness

Article Abstract:

The methods of using brines, marinates and rubs to make meat tender before cooking are presented.

Commercial Fishing, Fishing, Edible Fish, Recipe, Fish as food, Fish (Food product), Barbecue cookery, Barbecue cooking

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