As In The Kitchen With Sterling Silver continues to examine the different primals in a special ten-part series, Chef Pete Geoghegan gets to the bottom of the lower portions of the cow – the brisket, the flank, and the plate. These lean but flavorful cuts have so much to offer.
Listen as Chef Pete explores these Bottom Primal topics:
- Characteristics and traits
- Specific cuts within each of the three primals including the flank steak, hanger steak, navel and short ribs
- Common trimming and preparation methods
- And popular uses on menus
Tap below to listen now!
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