Primal Cut Sheet
JeviIdeas, resources and insights on sourcing and cooking animal protein. New article published on the first of every month.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | primalcutsheet.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Salt
Salt is a critical component of your food experience, and should not be taken for granted. There are a myriad of ways in which salt interacts with the food you make, and understanding how it functions will allow you to improve the output in...
Improving your ground beef prep
When buying a side of beef, you will inevitably end up with quite a lot of ground product. On average, a bulk purchase will result in roughly 40 to 50% of your take-home product as ground beef. In my consultations with people, many have lam...
Consult dispatch #1: braise fundamentals
While most of the consultations I offer are related to discussing the ins and outs of a cut sheet, some questions that come in are further downstream - most notably “what do I do with [insert cut name]?” In the scenario below, a founding me...
The Art (and Science) of the Steak
Do a quick search for “how to cook the perfect steak” and you’ll have a seemingly infinite number of people purporting themselves to have found the best method. And with good reason - mastering the art of preparing a steak is an important a...
Authors
The writers behind this newsletter.
product manager @unchainedcap, passionate about bitcoin, food sourcing and health.
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