Food Field Trips » Loin & Sirloin
Porterhouse, New York Strip, Filet Mignon. You know the names (and what you like!) but what's the real difference? Northeast Family Farm's John Stowell explains the steak-friendly cuts of beef, how their textures and flavors differ and which ones might surprise you when grilling at home. Maybe it's time to pick a new favorite cut?
John Stowell has been Director of Fresh Meats and Sustainable Programs at Dole & Bailey, Inc., a food service distributor, in Woburn, MA, for a decade. John grew up on a ranch and farm in Colorado and his first job was as a cattle buyer for a meat packing plant. It would seem his career path was determined from then on. He has worked for the Certified Angus Beef Program as Director of Supply Development and for Safeway stores as Director of Fresh Meat Procurement. John's knowledge of the business is phenomenal and he has a deep and profound enjoyment and appreciation of the industry.
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