S6 E20 : Part 2 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm

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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

- what they're called (why are there so many names for the same thing??)

- why the names don't always mean what we think they mean

- and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part I of this conversation if you haven't yet. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

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