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Native to the Mediterranean and North Africa, Sage has a very potent aroma and a musky flavor. It is commonly used these days in culinary for flavoring sausages and fatty meat stuffing such as pork and goose. One of my favorite dishes sage is used in, is veal saltimbocca where it is used to flavor the oils in which the veal is cooked.
During the medieval times sage was used for treatment of colds, fever, epilepsy and constipation. It was also used by country folk to make sage wine and tea, cheese flavoring and in sage tobacco.  People also used it as a mouthwash, a hair tonic and for teeth whitening.

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Pan Frying

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8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.
     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
     Blade Roast Brisket-lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.
     Corned Beef
     Ground Beef
     Stew Meat
     Pastrami Rib-upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.
     Rib Roast
     Back Ribs
     Rib-eye Steak
     Prime Rib ShortPlateand FlankSteak- belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.
     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak ShortLoin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
     Tenderloin Steak (filet mignon) Sirloin- lower back cut, very tender and flavorful. Cuts from this area are normally …