MEAT

MEAT
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256
By:"Pat LaFrieda","Carolynn Carreño"
"Cooking"
Published on 2014-09-02 by Simon and Schuster

The top butt is cut from the \u003cb\u003esirloin\u003c/b\u003e and is one of the largest loin cuts, spanning \u003cbr\u003e\nseveral muscles and weighing up to 15 pounds. You'll rarely see top butt labeled \u003cbr\u003e\nas such at retail; it's usually sliced into \u003cb\u003esirloin\u003c/b\u003e steaks, which are low-quality steaks\u003cbr\u003e\n ...

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A third-generation butcher and owner of New York's premier meatpacking business introduces home cooks to a full range of cuts and butchering skills while sharing 75 recipes for beef, pork, lamb, veal and poultry. 60,000 first printing.

This Book was ranked 33 by Google Books for keyword sirloin.

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