I’d hate to tell you how many times my hubby has pulled me aside to teach me the different parts or cuts of meat.  Tenderloin, round, cutlet, sirloin, frankly it is all greek to me.  At the dinner table, at the grocery store, he has pointed, explained, and clarified the why, the when, and the wherefore of each cut  and how it might best be served.  I’ve listened attentively and patiently only to need his guidance the next week when preparing the day’s meal. Continue reading →