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Bad Cuts is about those cuts of meat that you wouldn’t normally use or are trying to use in a new way. It’s a part of a vegetable that most people would throw away. It’s the extra bits, scraps and odd pieces.
Sarah Forges Keough and Ralph Mcginnis, editors of the indie Brooklyn-based zine, Put a Egg On It [sic], talk to chefs, butchers, home cooks, artists and friends to get their best recipes for bad cuts. Readers can learn the backstory of the less popular particular cut of meat, from a storytelling component to highlighting how to perfectly cook the “bad cut”. Spanning a wide variety of culinary cultures, readers can take the cheap, tough cuts of meat and create mind-blowing delicious meals. From braises to salads, from Japanese to Moroccan, there’s no limit to what you can make with the unusual or leftover cuts from this quirky and fun collection of recipes.
