I want to make the Mahogany Beef Stew that was posted a while ago....but I’d like to go with a really good cut of meat. Any recs on what would produce something tender and not dry? would making it with a beef filet be a... (6 replies, last updated by Webley Webster September 30, 2005)

in it. Can you buy a cut of JUST that dark meat bit? does it have a name? are there other bits with a similiar dark meat/fatty texture? anyone else have a clue what I am talking about? (17 replies, last updated by FoodFuser April 12, 2008)

I’ve yet to find a truly fine purveyor carrying a multitude of cold cuts and/or sandwich meats. I’ve gotten some from Golden Gate Meats in the Ferry Building before, and their pastrami was really good, but they... (9 replies, last updated by Melanie Wong March 28, 2006)

I make corned beef from scratch every few years (very yummy) for St Patrick’s day, but I can never remember the cut of meat I am supposed to buy. Anyone know? (4 replies, last updated by Jim H. March 5, 2005)

I was looking through Culinary Artistry and noticed in the flavor combinations lists that, sometimes, an ingredient will be listed with some cuts of a particular meat, but not with other cuts of that same protein. A couple of the... (5 replies, last updated by paulj January 5, 2009)

Does anyone know of a butcher or store that carries prime cut meats? Thanks (6 replies, last updated by gsears4now March 3, 2006)

Someone was kind enough to give me a gift certificate from Lobel’s. I’m trying to branch out from my usual beef selection (shell steak on the bone) and try something new. Aside from their steaks, what other offerings/... (3 replies, last updated by jologolf December 19, 2003)

Spinneys stocks a pitiful range of cuts and Carrefour doesn’t appear any better. Where’s the brisket, oxtail, beef cheeks, osso bucco, tripe etc etc?? If you can get these cuts in restaurants surely there is a... (4 replies, last updated by V.H.Caterpillar March 10, 2009)

A post in another thread got me thinking. It basically said that they were served cheap cuts of chicken meaning dark meat. So while this would be true in the USA it would not be true in many other parts of the world. The price of... (37 replies, last updated by Humbucker November 24, 2009)

Hello, I’m new to the area – I live in Gramercy and I’m looking to stock up on meat for the winter. Meat prices at my local supermarkets are outrageous: $2.99/lb for ground pork, $4.49/lb for ground beef,... (6 replies, last updated by Jack_ October 17, 2009)

-bone/porterhouse. Love that bone. There’s a lot of info out there on steaks and other cuts of meat. A google search should help you nicely. (5 replies, last updated by coll December 11, 2006)

meat packer that is located further out of your city. —— (4 replies, last updated by renz January 21, 2007)

Ex-pat NYer here...... Looking for tips to locate an exceptional OC deli where one can get top-quality, tasty cold cuts [i.e. sliced deli meat].... Costa Mesa/Newport Beach/Irvine/Fountain Valley/Huntington Beach preferred, but... (6 replies, last updated by Dorothy April 4, 2006)

I would like to see a cookbook where they talk about the cut of meat, a general discussion about how to cook it (braised, stewed, grilled, rosted, etc.), and a few receipes that highlight the cut and the cooking method. I’d... (7 replies, last updated by Sant February 19, 2004)

in the oven for 2-4 hours at about 280 (approx 45 min/lb, but you need to play with a particular cut to get exact times). Low and slow, like bbq, but steaming in liquid – it breaks down all the connective tissues and... (9 replies, last updated by Jupiter September 13, 2005)