How to Speak Butcher

A visit to my localbutchershop,甜美的脸颊肉, in杰克逊, Wyoming, is something I look forward to every week. The atmosphere is friendly and pub-like, only conversations with owner Nick Phillips revolve around breaking down whole animals rather than long days at the office. “For muscles that are active, you should render down the fat so you get a soft, gelatinous flavor bomb,” Phillips advises on a recent visit. “This is what we do with a brisket when it smokes for fifteen to eighteen hours. With a pork chop, ribeye or coppa steak that has a good fat cap and nice marbling, render down the fat slowly in the beginning with a reverse sear, and you’ll be left with fat that melts in your mouth.”

甜美的脸颊的玻璃盒充满了用户友好的剪裁，例如纽约条纹牛排，肋骨，猪排等等，但也有更多冒险的牛排，例如牛脖子和猪肉小腿。然后，他们称之为副产品或“剩菜”，这就是魔术发生的地方：想想Mac'n'Buco（Macaroni和奶酪与Osso Buco), take-away ramen broth andrillettes depâté。“The byproducts create our prepared foods, stocks and broths and pâtés,” Phillips says. “This is what keeps our shop sustainable and our prices reasonable.”

在纽约市的上西区，Erika Nakamura和Jocelyn客人白金屠夫- 一家屠夫店面 - 休闲的美国餐馆。Nakamura和Guest介绍了食客，通过创意小盘子来少见，并提供建议。例如：在炖时，脖子，肩膀，腹部，胸部和短肋骨等脂肪肌肉都很出色。嘉宾说：“这些（剪裁）总是更便宜，需要更多的时间做饭，但它们是最美味的选择。”对脂肪感到困惑？“猪油永远是猪肉，牛脂总是牛肉，” Nakamura补充说。“牛肉猪不是一回事。“渲染”意味着通过加热生脂肪融化脂肪。”

事实是，全国各地的屠夫迫切希望您了解有关肉类的更多信息，并建议您是他们工作的一部分。“请不要被我们围裙上所有尖锐的钢和血液吓倒；我们在这里提供帮助。”Bolyard's Meat & Provisions在圣路易斯，他们亲自根据偏好手工切肉。一个专门的屠夫将根据一些准则开出您的完美切割肉，例如您做饭的人有多少人，您感兴趣的方法以及您有多少时间。“如果有人试图在下午3点购买肉。下午6点为牛肉布吉尼翁服务那天晚上，我们将阻止他们。”菲利普斯说。“在那个时间框架中，不能将像这样的菜摘下来。我们宁愿建议一种美味的替代品，可以在预算的烹饪时间内起作用。”

Befriending and talking to your butcher is key. “We’re here because we believe in the product our local farmers and ranchers are producing, and because we love food,” says Phillips. Here, they share their knowledge on several unique cuts that they want you to know about.

“This is a tasty and versatile cut that is located near the hip in the hind quarter of the animal,” Bolyard says. It can be roasted, smoked and even cut into Newport steaks.

这些牛排位于Ribeye遇到Chuck的牛的前身中，它们是Ribeye的一小部分 - “很高兴您的钱，” Bolyard说。

牛肉脖子是Bolyard最喜欢的烹饪之一。他说：“更多的动作意味着更多的风味。”他们补充说，这些切割需要更多的烹饪时间来分解组织和变软。将其缓慢而低，如炖，或用压力锅加快速度。

这种罕见的切割位于猪后腿上的火腿和霍克之间，是美味而快速烹饪的。per bolyard，最好食用猪肉高跟牛排，并在热烤架或锅上烤。

This cut has great marbling and is perfect for cutting into steaks. Phillips suggests cooking it “slow and low to rare with a hot sear finish to bring it to medium-rare.”

Bavette通常在高端牛排馆发现，是外裙的椭圆形延伸。菲利普斯建议您像tri-tip参加晚宴。

A Brazilian term for a whole sirloin cap,picanhais great for cutting into Coulotte steaks—or slow-cooking whole via the reverse sear method (low and slow, then a quick sear.) Phillips likes to add chimichurri into the equation, or tosspicanha进入配蓝奶酪和坚果的沙拉。

菲利普斯说，您需要知道的只是“它是有史以来最好的猪排”。我们被卖了。