Food For Thought
We're shedding a bit of light (not too much) on The Variety Meats (say...wouldn't that be a good name for a band?). Now, nobody likes a good premium cut like yours truly. You'll never see me say no to a rib-eye. But, if we all only eat rib-eyes, what happens to the rest of the critter?Read more
Featured in our April 2006 edition of the Hot Line all about Pork Yield. A delightful new way to try pork ribs. Goes well with corn on the cob and a tossed salad.