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Originally Posted by DC Sunshine  Guess this is where a picture paints a thousand words...picture of a side of beef and the cuts that come from it numbered 1-20, and the various names that they come under in different areas.....anyone know of such a site?
DC |
See if you can get a copy of the book
Cutting Up in the Kitchen by Merle Ellis. It's the best book about cuts of meat and how to use them that I've ever come across. It's out of print now but available in many places for cheap.
Amazon.com: Cutting Up in the Kitchen: Books: Merle Ellis
Shel