I’m a bit slow in editing some posts because I’m getting everything around to start my second (and final) semester of paramedic school. I’m gearing up for that and looking forward to getting back out into the world of EMS again, but unfortunately I’ve been delaying some other things, including FH&H. I’ll post new content in a day or two, I promise!

Anyway, I received an email from a reader asking about different cuts of beef and how to cook them. To be completely honest, I’m rather inexperienced with a lot of different cuts, and so I did a little bit of research. While most people (myself included) do know the general idea about cooking cuts of beef (ie, braise or roast thicker and tougher cuts, grill steaks, and slow cook ribs), there’s a lot that I was unaware of. I found this handy little guide for cooking cuts of beef, and it clarifies some of the confusion about different cuts of meat along with a diagram showing where each cut is located on the cow.

This post came about as a result from a reader’s question, submitted to me via email. I love getting feedback from readers, and if anyone has a question of any kind, I hope that I can help answer it. Feel free to send me an email at foodhistoryandhumor(at)gmail(dot)com, with the actual symbols instead, of course (damn spam bots).