Learning basics of butchery If you, for lack of better terms, butcher it really bad, just cube it up and use it for stew meat or cut some flatter piece for a stroganoff,says Mike Garaghty, the corporate chef for Wusthof Knives. On March 6 at Different Drummer's Kitchen in Albany, Garaghty taught two groups of home-cooking enthusiasts how to break down a 7-pound piece of top sirloin butt (sometimes called a beef loin ...
March 13, 2014 - Albany Times Union