Steak Cuts: General Information

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6 years 4 months ago #3275 by BagLady
Steak Cuts: General Information was created by BagLady
Since we get so many questions from customer just learning what a good steak looks like and where it comes from, I thought it might be helpful to put a link to this great resources from Cheney Brothers Premium Meats:
www.cheneybrothers.com/adobe/CBIPremiumMeats.pdf

This resource will teach which subprimals cuts yield that great steak you seek, where on the animal they are found, what the secret butcher code is for a given subprimal preparation and what parts of the subprimal you want to dry age (and which you might want to just cut up for stew or kabobs).

Just trying to help!

Regards,

BagLady

Dry aging geek

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