The Prime Rib at Chart House in Dobbs Ferry is pretty good.... but dont get a seat by the window, unless you want to look out on the water rats. Its a better “value” than Morton’s, but not as good. Its probably...

I wasn’t able to find out another name but it’s from the lower chest of the cattle: http://en.wikipedia.org/wiki/Image:Beef_cuts.svg. Maybe you can describe it (and maybe reference corned beef) to your butcher and he...

think of is to take a beef chart (any country of origin) to the butcher's with you and point out what you want. But I would NEVER hope to find an edible flank steak. Unless, of course, you have a soft spot for shoe leather. The...

a chart to equal it.

and therefore less tender and flavorful. Even butchers mislabel the short loin strip or shell as a sirloin because it’s too hard to buck the tide of people who call it a sirloin. I don’t particularly like T-bones and...

I’m getting half a beef from a beef-raising co-worker who does things the old German Lutheran farmer way. Her family has used the same butcher forever, and I can specify what cuts I want. My parents used to do this, and I...

's good, not great. I too think their sausage is off the chart, I am a huge fan of the air dried hot. I have tried all their sausage, including the tom thumb, which I didn’t care for at all.

that don’t go pre-fab assemble the gyro meat? Do they get them from a local butcher? Do they put them together themselves? Back to Kronos. I don’t like Middle Eastern food for the most part. After looking at the Kronos...

Steak about to hit the grill. Image: http://www.sptsb.com/RibEyeDevonAveButcher.jpg

at the processing plant, where they then send out only cryo-vac’d sub-primals to your local supermarket or retail butcher. http://www.askthemeatman.com/beef%20chart.htm

I wanted a prime rib roast for this weekend but the butcher has whole strip loins on sale for 1/3 the price. He suggested cutting off a 5 lb. piece for roast and the rest into steaks. Anyone have suggestions for preparing this?...

How comfortable are you with butchering. You could take the meat off of the bones, slice some into ribeye steaks and roast the rest. You could then smoke the ribs for great barbecue beef ribs. If you are going to have to freeze...

So I bought half a steer, and will be getting a call from the butcher in a week or so to discuss how I want it cut... I know I’ll want the ternderloin seperated from the new yorks, (no t-bone/porterhouse) I’ll want...

I’m largely a non-steak eater. Recently I tasted a beef steak cut in Brazil that comes from right above where tail meets body (according to the chart/diagram on the menu). The cut was the main draw of the restaraurant, and...

: Harvest, and Sun Moon and Spoon in Hastings (both on the river and excellent) - Hastings also has a terrific french restaurant, also a stroll from the station, called Buffet de la Guare (I think I just butchered that spelling)...