Karthik Kathirvel

Karthik Kathirvel

Karthik Kathirvel
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In just one cow, there are dozens of cuts waiting to make it to your dinner table, and all of them are different thanks to where they are on the cow. The degree of tenderness, flavor and color are based on the type cow: whether it was factory farmed or grass-fed in pasture, whether the particular muscle was well-worked or hardly used, how a butcher chooses to cut the meat, and more. For the full guide visit us here: http://paleo.co/beefcutsguide

In just one cow, there are dozens of cuts waiting to make it to your dinner table, and all of them are different thanks to where they are on the cow. The degree of tenderness, flavor and color are based on the type cow: whether it was factory farmed or gr