Its no mystery that different cuts of meat cook differently. The mystery is in knowing
the difference when shopping for a particular recipe or planned meal. For example,
some cuts of meat are naturally tender - ideal for quick cooking techniques such
as grilling or broiling. Other cuts of meat are naturally less tender with a coarser
texture. These cuts of meat require longer cooking and different cooking techniques
to make them become tender.
BEEF
LAMB & MUTTON
PORK
For more information call or write to:
Mike Holcomb, Facility Manager
5895 Clean Water Way
Reno, Nevada 89502
Phone: (775) 857-3663
Fax: (775) 857-3666
Email:
wolfpackmeats@cabnr.unr.edu