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- Genere Cucina
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1 February 2026 - 00:30
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Getting Started: Meat Cuts and Quality
Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging.
Prossimo episodio
S02E03 - Sauté: Chicken Paillard
