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Food Field Trips » Round Cuts

How do you cook lean cuts of meat in order to break down the tough sinew but still keep them juicy and tender? Roasting and braising. John Stowell of Northeast Family Farms explains which cuts can take the dry roast and which need the braising liquid.

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John Stowell

John Stowell has been Director of Fresh Meats and Sustainable Programs at Dole & Bailey, Inc., a food service distributor, in Woburn, MA, for a decade. John grew up on a ranch and farm in Colorado and his first job was as a cattle buyer for a meat packing plant. It would seem his career path was determined from then on. He has worked for the Certified Angus Beef Program as Director of Supply Development and for Safeway stores as Director of Fresh Meat Procurement. John's knowledge of the business is phenomenal and he has a deep and profound enjoyment and appreciation of the industry.