Food Field Trips » Ribs & Chuck
Low and slow is the secret behind cooking perfectly moist and tender beef from hearty and muscular ribs and chuck cuts. As John Stowell of Northeast Family Farms explains, cuts of meat from the rib, when cooked right, will produce outstanding roasts or braised ribs; while the connective tissues from the chuck will melt in collagen for super juicy pot roasts. Knowing is half the battle.
John Stowell
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.
Comments (1)
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Posted Friday, April 22, 2011, at 2:19 am by danny hernandez:good to know
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