Expand Your Palate With Unique Beef Cuts


John Paolone is co-executive chef of the highly touted Italian restaurants Firenze Osteria and Cafe Firenze. Born in Simi Valley, CA, Paolone is the son of Italian descendants from Abruzzo, Italy, and was taught traditional cuisine and techniques by his grandparents, and studied culinary science in both the U.S. and Italy. He says he's a fan of making everything from the freshest and highest quality ingredients acquired locally, and utilizing authentic ingredients and products from Italy for traditional tastes. He discusses the potential in underutilized cuts of beef and his preparation secrets.

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More From The 4C Summit -- View The Exclusive Photo Gallery!
BEEF Editor Joe Roybal attended this year's 4C Summit in Ojai, CA. See photos from the conference & learn more about the event here.

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