Did anyone know that there are a few very significant differences between how they butcher meat in parts of Europe and how we butcher it here? There are European cuts which just don't exist in the US and US cuts which don't exist in Europe. A complication I stumbled across when looking into charcuterie.
Did anyone know that there are a few very significant differences between how they butcher meat in parts of Europe and how we butcher it here? There are European cuts which just don't exist in the US and US cuts which don't exist in Europe. A complication I stumbled across when looking into charcuterie.
Did anyone know that there are a few very significant differences between how they butcher meat in parts of Europe and how we butcher it here? There are European cuts which just don't exist in the US and US cuts which don't exist in Europe. A complication I stumbled across when looking into charcuterie.