You’ve probably read in recipes and heard again and again that you should slice steak and other cuts of meat against grain. But what exactly is “the grain,” and why is it so important to slice against ...
PITTSFIELD — To do it right, cutting meat takes skill, technique and experience. Rudy Mazzeo knows this because he’s been a butcher for more than 40 years. He plies his trade as the manager at ...
Multiple colleges in North Dakota and Minnesota are starting up meat cutting programs to try to help meet a demand for workers. Some of the first North Dakota State College of Science students are ...
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