Description
Every time I approach the butcher counter, I have a brief moment of panic: I don't know the difference between a T-Bone, a Porterhouse, a Sirloin or a Flank. I think I can guess, but I almost always close my eyes & choose whatever's on sale. What questions should I ask? What am I really looking for? This map breaks down the 20 most popular cuts of beef into very simple categories, clarifying each so that you choose the best one for your needs. I worked with my all-time favorite food writer Kemp Minifie on this map to isolate the most important cuts, their definitive qualities & special tips. Kemp was the food editor of Gourmet Magazine for years, & she really knew how to clarify the seemingly complex world behind the butcher case. This map will make you a well-rounded expert on choosing & preparing great beef dishes. FRAMING: These prints fit in an Ikea frame (http://www.ikea.com/us/en/catalog/products/20078050/#/00078051) , but you'll need your own matting. We also recommend FrameUSA.com (http://www.frameusa.com/) , or your local framer. COLOR: Black on White SIZE: 8"x8" Letterpress Print Beef Cooking Chart Letterpress Print 8"x8"
