Creative cuts of meat
(Continued from page 3) Americans tend not to be very experimental when it comes to the protein they eat, and getting them to go beyond hamburger, beef and pork loin, and chicken breast can be a challenge. But restaurateurs are giving it a try this fall. Paul Sussman, chef-owner of Back Deck in Boston, said he’s planning to play with turkey tenders. Anatomically the same as chicken tenders, on a turkey this cut weighs about a pound and thus is suitable to serve two people. ...
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