What a kilo of beef looks like once it is cooked
Bone, trim and water take weight off every cut. Here is how much of your kilo survives the pot, which cuts shrink most, and how to check any butchery in twenty seconds.
Read it →Notes from behind the counter — how to pick meat that is actually fresh, how much to buy for a crowd, and what to do with the cuts people usually walk past.
Bone, trim and water take weight off every cut. Here is how much of your kilo survives the pot, which cuts shrink most, and how to check any butchery in twenty seconds.
Read it →Stewing beef, sirloin, ribeye, mince, oxtail, matumbo — what each cut does well, and what to ask for if you know the dish but not the name.
Read it →Bright red is not proof of freshness. Four things a butcher checks before buying — and the one question worth asking at any counter.
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