portion of a ham from the butt and shank and then slice the steaks from that portion, it is difficult to closely control the size of the resulting portions because of the varying shapes of the hams. Also, the bone in such steaks will not be uniformly centered. In six or eight ounce ...
Todman pointed to a housing crunch across the nation that she argued has reached crisis levels, with a growing portion of Americans either unable to afford rent or save up enough money to purchase a home of their own. That strain is putting a key element of the American dream out...
Score a line in membrane across exposed portion of bones (about 1 inch from tips of bones and running the length of the loin). Slice down the rib bones, make a U-turn at the loin, and slice up the next rib. Repeat to remove all meat between exposed rib bones. Victor Protasio ...