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Carnivorous and proud

Sausage maker Bruce Aidells finds flavor in less popular, less costly cuts of meat

By Joleen Oshiro

POSTED: 01:30 a.m. HST, Apr 24, 2013

~~<p>As food awareness has evolved in this country, what was once old has become new again. Butchery, charcuterie and use of lesser-known cuts of meat are on the upswing, thanks to educated chefs and home cooks who understand that using every part of an animal prevents waste and helps a farmer's bottom line.</p>
<p>But while home cooks may be proficient in preparing standard cuts of meat, they may be at a loss with less familiar ones. What's to be done with flap meat or flank steak, for instance?</p>
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As food awareness has evolved in this country, what was once old has become new again. Butchery, charcuterie and use of lesser-known cuts of meat are on the upswing, thanks to educated chefs and home cooks who understand that using every part of an animal prevents waste and helps a farmer's bottom line.

But while home cooks may be proficient in preparing standard cuts of meat, they may be at a loss with less familiar ones. What's to be done with flap meat or flank steak, for instance? Login for more...



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