Meat for the heart

Meat for the heart. This is what I say when I am working on pretty meat. Today we made beef flat Iron steaks portions of 6, 7 and 8oz. We then deboned American leg of lamb while keeping the shank intact. Next taking domestic lamb rack and taking the chine bone off. Staying with lamb taking two pieces of lamb square cut chucks for a hearty recipe for stew. Using choice chuck roll making stew was a nothing short of amazing. I love my job and cant wait to enjoy some of that delicious meat tonight.

This entry was posted on Thursday, July 14th, 2011 at 4:24 pm and is filed under News & Updates. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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