The roast will be offered as first cut and end cut, bone-in or boneless. The first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little more fatty. With ...

Go for bone-in prime rib when planning your Christmas meal. The bones help control the meat's temperature, insulating the meat as it cooks. The extra surface area on bone-in cuts prevents the ...

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

Ask your butcher to French the roast and tie the rib between the bones ... Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes ...

Ask your butcher to saw through the upper chine bone so that the ‘feather bones’ will be easy to remove before carving. Weigh the joint and calculate the cooking time (see below).

Start by thinly slicing the boneless short rib (making sure to cut against the ... Cover tightly and cook at 350 degrees for 90 minutes.