It's not everyday we come across a really well researched and executed blog post at FDL but the team at Chasing Delicious have managed to pull of a wonderfully executed post on meat cuts.
It's a real 101 and covers all the information required to perfectly dissect a lamb, pig or a cow. It also offers some top tips on how to cook, order and serve all the different kinds of meat you get from the three animals.
Best of all the post offers up some beautiful graphics that perfectly set out the different parts of the animals.
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.