A big part of my own paleolution has been learning about meats. It started as a desire to become more acquainted with them, but has rapidly evolved into consistent work to form a strong relationship. Growing up, my parents would work with and cook raw meats, but the result was usually dry chicken, tasteless pork loins, and uninspired steaks. In order to build a skillset myself, I've had to strike out on my own with reading and experimentation. I've come across many excellent sources in my reading, which I hope to review in future posts.
As I've read, I've come across many new terms and ideas that are integral to a real understanding of meat. One term that I've encountered a couple times now is something called a "dark-cutter." When I first read it, my mind immediately associated it as sounding like the name of a teenage goth-band playing angsty songs based on high school lit poetry. Even though the term was treated with minimal discussion in the sources I found it, it stayed with me in the back of my mind.
Until last week, when it was spat back to the surface.
