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All Things Steak & The ‘Art of the Chicken Wing’

HowToBBQRight

CHAPTER

Understanding Beef Quality and Cuts

This chapter explores the quality of beef through different grades, emphasizing the impact of cow treatment and feeding practices on flavor and tenderness. The speakers discuss various steak cuts, their origins, and preparation nuances, including personal anecdotes from steakhouses. Additionally, they highlight the differences between popular cuts like T-bones, porterhouses, and lesser-known cuts, revealing how each contributes to a diverse culinary experience.

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