date:Sep 06, 2015
n and offal. Though we are spoilt for choice and restrict our choice to the prized cuts, the odder cuts have started to be seen on menus all over the globe. Not only are these cuts less expensive than their celebrated counterparts, but the right chef can make them as delectable. However I believe India meat-eaters have some more time yet till they venture on to the unfamiliar.
Traceability
Understanding where the animal has been bred, what the animal has eaten and under what conditions the ani