Meats to be sautéed, pan fried, grilled, or stewed are often fabricated from larger boneless cuts such as rounds, loins, or tenderloins. In this video, we’ll show you how to break down a larger cut into individual sections.
Meats to be sautéed, pan fried, grilled, or stewed are often fabricated from larger boneless cuts such as rounds, loins, or tenderloins. In this video, we’ll show you how to break down a larger cut into individual sections.
