Cooking & Recipes

Cooking

Because various muscles have different composition, applying the right type of heat, or cooking method, will bring out that cut's best qualities. Generally, Dry Heat cooking methods refer to processes where no additional moisture is added to the cooking cycle.

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Recipes

These Recipes are intended for the foodservice industry sector. They are presented by name (alphabetically) or by cuts (hip, sirloin, short loin, rib, chuck, brisket/shank, plate and flank).

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