Why Not Every 200g Salmon Portion Looks the Same
A look at why salmon portions of the same weight can look completely different, and why that variation is a natural, unavoidable part of fresh, hand-cut fish rather than a flaw.
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Why We Can't List Every Size (And Why Some Cuts Have Real Limits)
A behind-the-scenes look at why The Meat Guy HK only lists a few standard sizes per cut, the real physical limit that applies to bone-in items, and why the right steak size often depends on whether you're grilling or pan-searing it.
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