Do you know the difference between the chuck, the rib, the loin or the round?
Each of the above is a cut of beef from a cow and that's just a few of the different parts of the animal. There's different cuts within categories, different grades of meat and each one cooks, tastes and serves differently.
Beef is not as simple as it first seems. Which is why this Beef 101 from the team over at Frugal Dad is so useful. It completely dissects the cow right down the vitamins and protein contained inside the meat.
If you want to know your beef better then this is definitely for you.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.