Where's the Beef?

 Illustration by Bambi Edlund, courtesy Edible Blue Ridge

Of course, visit a neighborhood butcher or get it straight from the farm, and you can tap into the knowledge of these seasoned experts. In the meantime, we're providing a map of the eight “primal cuts” (the first cuts made when a butcher breaks down a steer), along with some fantastic recipes and tips from local butchers. So, you ask, where's the beef? Hopefully, it's in your kitchen.

T&E Meats very own Joe Cloud contributed three recipes.

Read the article at Edible Blue Ridge, Winter 2010