Fajitas were born of necessity. Mexican ranch workers in the 1930s and 19040s were given tough cuts of butchered steer as part of their wages. They learned how to make the best of chewy skirt steak by grilling it, cutting it into narrow strips and rolling it into a tortilla along with piles of fried peppers and onions.
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For most people, sirloin steak is not an everyday meal. One of the more economical prime cuts of beef, sirloin steak offers a flavorful break from ground beef, chicken and other daily fare. It comes from the upper, forward part of the rear hip, so the muscles got a fair workout moving the steer about.
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Top round roasts come from the hind quarter of the steer, and those muscles get well worked. Consequently, top round roasts are lean and full-flavored, but lacking fat and marbling, they don’t tenderize quickly. Cook your top round oven roast slowly with a low heat.
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Thin-sliced steaks are available in many grocery stores and butcher shops. Sold in packages with four to six steaks, they’re usually labeled as breakfast, sandwich, wafer or minute steaks. This small, lean, boneless cut of meat comes from the eye of round steak.
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Round steak comes from the hindquarter of the steer, a part of the animal that gets a lot of use. This makes round steak lean, with little marbling or fat to tenderize it during dry cooking.
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Tenderloin steak, also known as filet or filet mignon, cooks up quickly and easily on the stove. Lean, yet tender and succulent, this buttery-flavored beef should be cooked using dry methods, such as broiling, grilling or frying. It turns out particularly well when seared and then finished on the stove top.
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Roasting beef on the gas grill adds a wonderful smoky flavor to roast. Searing the outside of the roast with high heat to create a tasty crust, then slowly cooking it using indirect heat, ensures a delicious, tender and juicy result, everytime.
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Meat and potatoes go together like, well, meat and potatoes. Consolidate your cooking efforts and sear smoky goodness into your potatoes by grilling them while you grill your meat. Cook the potatoes entirely on your charcoal grill or quicken the grill time by partially cooking them before grilling.
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A cooking method causes unique chemical reactions in food and so imparts particular flavors to your meal. However, while many people swear there is no better way to cook meat than to grill it, you have probably pan-fried more meat than you’ve grilled.
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Legend has it that Henry VIII was so smitten with a spit-roasted double sirloin of beef that he dubbed it Sir Loin, the Baron of Beef. In England, the large joint of beef that included the loins and both legs acquired the moniker of baron of beef.
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Delmonico steak, named after the famous lower-Manhattan restaurant that popularized it in the 1850s, is cut from the little-exercised short-loin group of muscles. It goes by many names, including beef top loin, Kansas City, New York Strip, shell and club steak.
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Chicken’s mild flavor, tender texture and reasonable price make it a staple in many households. Countless casserole recipes call for cooked or partially-cooked, boneless skinless chicken breasts. If the casserole calls for cooked chunks of chicken, you can gently boil chicken breasts in salted water.
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When cooking breaded chicken on the George Foreman Grill, you must use boneless breast or thighs. If you’re watching your fat and caloric levels, remove the skin from the chicken; you'll reduce the meal's calories by 48 percent and the fat by 89 percent.
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Jennie-O markets several styles of turkey breast. Your cooking method will vary somewhat depending on whether you get the oven-ready boneless skinless turkey breast, the oven-ready bone-in turkey breast or the premium basted bone-in turkey breast. All the Jennie-O breasts are pre-seasoned.
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Many cuts of meat are tough and chewy because they come from muscles that get a lot of exercise. Cuts from the shoulder area of deer, lamb, cow and pig contain a lot of connective tissues that make the meat chewy, but the tissues melt when exposed to steam heat.
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The lean eye-of-round roast has a mild flavor and little waste. Though similar in shape and compactness to the far more tender tenderloin roast, the eye-of-round roast has a much firmer texture. The lack of marbling makes this roast tough and potentially chewy, especially when it is overcooked.
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Malnutrition occurs when a person’s diet and/or dietary supplements fail to provide the nutrients necessary for health, growth and normal body function. Malnutrition can affect every system in the body, depending upon the cause of the malnutrition.
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Peanuts, including peanut butter, are one of the major eight foods that account for around 90 percent of the food allergies in the United States. According to the Centers for Disease Control and Prevention, approximately 3.3 million Americans are allergic to peanuts.
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The Daniel Fast is based on the fast of Daniel and his companions in the book of Daniel in the bible. It can last 3, 7, 10 or 21 days, depending on the purpose of the fast and your preferences.
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Some people think golf is a leisurely activity, but it offers a great all-around body workout. A properly, or even improperly, performed golf swing works muscles in the upper and lower body.
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