Blogs
What Is Pork Cushion Meat? Flavor, Uses & Cooking Tips
Most people walk right past it at the grocery store. Sitting there in the meat case with a slightly odd name —…
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Shukette Stories
The Blog
Recipes, dining guides, behind-the-scenes, and everything Middle Eastern food — from the Shukette kitchen to yours.
Blogs
Delmonico Steak Explained in Simple Terms
Here’s the strange part: Delmonico steak isn’t one fixed cut of beef. Two butchers can sell two different…
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Blogs
Tomahawk Steak Explained — Why This Cut Stands Out
A single tomahawk steak can weigh over two pounds and cost you anywhere from $50 to $150 —…
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Blogs
Wagyu and Kobe Beef — A Honest Side-by-Side Look
Only about 3,000 to 5,000 cattle per year qualify as authentic Kobe beef — out of millions of…
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Blogs
Shoulder Roast or Chuck Roast? Pick the Right Cut
Both cuts come from the front half of the cow. Both are tough. Both get incredibly tender when…
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Blogs
Shank or Butt Ham — What’s Actually Different?
Nearly 80% of Americans serve ham at least once during the holiday season — and most of them…
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Blogs
Is Blue Steak Safe to Eat? Real Risks Explained
A blue steak can be safer than a medium burger. Sounds backward, right? Yet that little fact explains…
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Blogs
Is 145 Safe for Chicken? Not for Most Cooks
165°F isn’t the only number that can make chicken safe. That’s the part many people miss. If you’re…
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Blogs
Internal Temp of a Pork Chop — Your Guide to Juicy, Safe Results
The USDA changed its recommended internal temperature for pork back in 2011 — from 160°F all the way…
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Blogs
Internal Temperature for Pork Tenderloin at 145°F
Pork tenderloin doesn’t need to hit 160°F to be safe. That old habit is why so many people…
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