I really like beef. In many different cuts
What is your favorite cut?
from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip".
American cuts Forequarter cuts.
- The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and
the ability to grab the elements you like and put them into a totally different environment. The flexibility of that really appeals to me.
I think the mixes all those guys did came out really cool, many of them vastly different from what would have come out of the studio if I had done them. It's cool to see what happens when you let other people inside your head, so to speak. I think the variety of mixers and sonic realms created here will appeal to a large variety of people.