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Careers
Techniques
Blogs
About
Site Map
Contact
Meat, Poultry, and Seafood
Meat and Poultry
Organics, Free Range & Heritage Breeds
About Meat - Farm-to-Table
Meat Fabrication Methods
Lamb Carcass Fabrication
About Poultry - Farm-to-Table
Poultry Fabrication Methods
Meat, Poultry and Seafood Cooking Methods
The Science of Cooking Proteins
Sauteing Meat, Poultry and Seafood
Pan-Frying and Deep-Frying Proteins
Roasting and Baking Proteins
Grilling & Broiling Techniques
Braise and Stew Methods
Braise & Stew Preparation
Classic Braises & Stews
Braise & Stew Recipes
Sous Vide
About Sous Vide Cooking
Sous Vide Steps
Sous Vide Cooking Charts
Poaching Techniques
Simmering Methods for Proteins
Steaming Methods for Proteins
Cooking En Papillote
Lamb Portion Cuts Fabrication
Lamb Leg Fabrication
Lamb Loin Fabrication
Lamb Shoulder Fabrication
Lamb Loin Fabrication
Portion Chops by Cutting the Muscle Between Vertebrae
Then Saw Through the Bone to Finish
