Butchering the meat
A skilled butcher knows exactly how to cut a carcass to produce neat and tidy cuts that will cook really well. His skill allows you to choose a cut that is perfectly suited to the recipe you want to use. And don’t forget the ‘cheaper’ cuts – these are the cuts from the forequarter that are often overlooked. They are a little tougher than the hind quarter meat (which is where steaks and roasting joints come from), and so require longer and gentler cooking. But this type of cooking gives wonderfully deep and rich flavours. So don’t forget methods such as braising and pot roasting, and choose a cut that suits.
If you want some help with recipes, have a look at ‘Cook Meat Perfectly With Stockton & Stratton’.