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Cuts of meat
Tough cuts
- Chuck
- Pork Shoulder
- Brisket
- Pork spareribs
- Sirloin tips
Semi tender/ tender cuts
- Sirloin/ribeye/NY steak
- tri-tip
- Angus beef
Rare -> well done
Serving Size Recomendations
- coming soon
Seasonings
- Salt / salt pt2
- Seasoning meat in bulk
- Dry rubs
Emergency Recovery
Food safety
Different cooking methods:
Dry Heat
- Roasting
- Grilling / BBQ
- Deep Frying
- Broiling
- Microwave
- Stir frying/saute
Moist Heat
- Stewing/boiling
- Pot Roast/Braising
More categories coming...