Getting to the Heart (or Kidney or T-Bone) of the HF&DC, Part 2

If you missed last week’s post, you’ll want to take a look at it here–Otherwise, today’s short post won’t make much sense. If you did tune in, or you’ve just caught up, you’ll want to check out the two images below.  These are the two “key” cards, that list all the flash cards in the kit.

List of cuts, Part I
List of cuts, Part I
List of cuts, Part II
List of cuts, Part II
So, as you can see, our “quiz” last week featured:

  • #8, Tenderloin Steak (Filet Mignon)
  • #15, Flank Steak
  • #43, Fresh Ham, Shank Portion
  • #63, Slat Pork (Side)
  • #81, Riblets
  • #102, Hearts (Pork, Veal, Beef)
  • #105, Ox Joints

How well did you do?

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One thought on “Getting to the Heart (or Kidney or T-Bone) of the HF&DC, Part 2

  1. Of course the “ox joints” are ox-tail…which, along with short ribs, used to be among the cheapest cuts. Now they are sometimes more expensive than steak!

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