ironchef
Executive Chef
Was bored today at work so decided to take some pics of some of the proteins that I have to fab at work. There were some posts recently about buying whole loins and portioning them out at home to save money or to get the best possible product. It's a good skill to learn and to practice.
Here is some Japanese Kurobuta pork that we get from Snake River Farms in Idaho:
New York Striploin. The smaller pieces are used for the tasting menu.
Colorado Lamb racks.
New Zealand King Salmon:
Here is some Japanese Kurobuta pork that we get from Snake River Farms in Idaho:
New York Striploin. The smaller pieces are used for the tasting menu.
Colorado Lamb racks.
New Zealand King Salmon: