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At America's Test Kitchen, we've been teaching people to cook for more than 20 years. Our kitchen experts are not just test cooks, editors, and writers—we are first and foremost educators. Behind every "best" version of a recipe we've developed is a simple fast: Good cooking is based on a foundation of knowledge. There is a best way to sauté a veal cutlet, butcher a check-eye roast, roast a rack of lamb, and make a flawless Beef Wellington. Learning about the primal cuts of meat we feature in this issue will both make you a more successful cook and make eating these meals more enjoyable—and impressive.

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