Posted on: Wednesday, April 20, 2005
Know your T-bones and ribeyes
Advertiser News Services
According to the cover, it tells "how to identify, choose and prepare practically every meat, poultry and game cut."
Detailed accounts of beef, lamb and chicken are included, as may be expected.
Meat cuts and their names vary across the country and even from store to store. This book takes note of various names, but also includes illustrations to help you identify a desired cut even if the store you're in calls it something different.
And if you ever need to know how to work with unusual meats, this book has that covered, too.