The last decade has seen a tremendous change in the way you, the consumer, buy meat. If you look closely at
the meat counter you'll see that the fresh cut meat section has been reduced drastically and replaced with 'ready to eat'
packaged meals, heat 'n serve meats and cry-o-vac cuts of beef, pork and chicken.
Along with the disappearing fresh cuts of meat, I'm sure you've noticed that all the meat counter personnel
have also disappeared. The age of finding a highly skilled meat cutter in your large supermarkets and discount/box stores
is basically over. How often have you asked some one in the meat department a question and you get a blank stare in return?Or,
"I dunno"...."Ah..ah...ah..let me find out"....."Jeez, how do I know, I was bagging groceries til yesterday".
The main intent of this website is to offer you a place to ask your meat related questions and get an intelligent
answer in a timely manner. I am retired now and have no allegiance to any meat company, supplier or distributor and will give
you an unbiased opinion of my favorite cuts of meat and how I cook them. Just remember one thing, there is NO such thing as
a tough piece of meat. It's all in the prep and the cooking. Don't believe me? Just ask and I'll prove it to you.
Some of the pictures, articles and links on this site are barbecue related because that is the way I cook
all my meals, but don't let that stop you from participating. I cook on Ceramic Grills and Smokers because of their
versatality, dependability, quality of craftmanship. Check the back page of this web site for more information on Ceramic
Grills and Smokers.
Be sure to check out all the pages, listed at top of this page for various pieces of information and links to other great