From size to taste to cooking methods, there are plenty of differences between beef ribs and pork ribs. I come from a big barbecue family so I learned all about ribs well before I entered culinary school. Of course, my professional experience also helped me to differentiate between beef ribs vs. pork ribs even more! […]
It is best to wrap a brisket when the internal temperature has reached 165 – 170 degrees Fahrenheit, but there is lots more to learn! When I first got to culinary school, I thought that delicate French recipes were going to be tough to master but it is complex meat dishes like brisket that proved […]
Prime beef is the highest quality of beef, with choice being the second highest, and select being last in the rating system. When I first started culinary school, I got a lot of questions from family members about prime vs. choice vs. select beef – often when they were in line at the butcher counter. […]
The brisket is a cut of beef that comes from the pectoral muscles of a cow. A full-packer brisket is made up of two muscles – the point and the flat. There are two briskets per cow. Working as a professional chef involves picking out the best and freshest meat. After many years of practice, […]