Tenderloin, rib-eye, sirloin and what's not. Do you often find yourself in a state of bewilderment whenever you glanced through a steak menu or shopping in the meat section? What and where are those parts from? How and what cooking methods could I possibly utilise to deliver a truly edible meal?
Well... Be confused no more! For I present you with this month's guide of the different cuts and parts of the cattle, their characteristics, the best method of handling, and completed with recommended recipes for you to try.
Image from channel4.com
