The first cut shoulder has been a staple in our kitchen for years. From cooking it whole to grilling it, breaking it down, bonding it back together, pressure cooking it, braising it, and grinding it, we have taken advantage of all this cut of meat has to offer. It is a somewhat obscure piece, that is often used for pot roast or stew. We find that working with it and finding uses for its myriad parts is extremely rewarding. It is exponentially more rewarding to share it with cooks that understand the pleasure of playing with it. The people that appreciate the process of creativity and discovery in the kitchen. We enjoy the scenic route to delicious because you never know what you'll find along the way.
June 1, 2005