Jodi Duryea
Lecturer/ Chef Instructor
University of North Texas
Denton, Texas
Often meat comes pre-portioned, so what I try to do is buy the whole rib eye, short loin or chuck and break it down into the different steaks and cuts. They are cheaper per pound and then I can use the trim to make different dishes. We make chili, Bolognese and different braised items. I save a lot of money by breaking it down myself and finding different uses for the trim.
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