Welcome to broilerpate—a collection of notes on butchery, meat science, and the craft of working with animals and their products.
Topics
- Beef Cuts - Quick-Reference Chart — Comprehensive reference guide to beef cuts, their anatomical origins, and cooking methods
- Chuck vs Round Stew Meat - What’s the Difference? — Understanding the practical differences between chuck and round for stewing applications
- Ground Beef - Understanding Lean-to-Fat Ratios — Guide to ground beef ratios and how feeding programs affect fat content
- 100% Grass-fed vs Conventional (Grass-fed, Grain-finished) — Practical comparison of grass-fed and conventional beef