Meat recipes for every occasion include slow-cooked elk, low-sodium pork tenderloin, and perfectly seared filet mignon. Master oven-roasting in bags and electric smoker techniques for the best pulled pork.
Roaster ovens replaced labor-intensive wood stoves in working class homes as rural electrification made them obsolete in the 1930s. Not just oversized slow cookers, roaster ovens do everything from apple crisps to holiday turkeys.
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Moist, tender meat is as much a matter of timing as it is of proper prep work and cooking method. Even the most tender cut of meat will dry out and get tough if it is overcooked or prepared using the wrong method.
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Finger ribs are a type of small rib that can be either pork or beef, depending on where you purchase them; as the name suggests, they are approximately the same size as a finger.
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Skirt steaks are a cut of beef from the diaphragm section of the cow. Typical features of this cut include a strong beef flavor and a grainy texture. Cuts of skirt steaks are typically long and thin. When panfrying skirt steaks, choose a cut of beef that is approximately 3/4-inch thick.
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Pork steak is a cut of meat taken from the shoulder portion of the pig, and the meat from this area can be fairly tough. For this reason, marinating the meat before you cook it is one way to make the meat tender and easier to eat if you arenβt using a slow cooking method.
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Aluminum foil isn't necessary to cook ribs in the oven, but you do need a slow, gentle oven temperature. Roasting the ribs at temperatures above 300 degrees Fahrenheit will dry them out. Start with some savory seasonings and end with a basting of smoke-infused butter.
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Deli roast beef is a quick and convenient lunch or snack, but fatal outbreaks of listeria in Canada in 2010 have prompted concerns about the safety of sliced deli meats. Listeria is a bacteria commonly found in vegetables, but it can manifest in deli meats if contamination occurs between cooking and packaging.
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Defining the "best" of anything is a tricky proposition. When it comes to roast beef, for example, the most common cuts are very different. The one that's best for you at any given meal is the one that meets your needs.
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Rump roast of beef is also called diamond cut, Manhattan roast, round roast and bottom round roast. While not as tender as some cuts of beef, it has enough marbling to either roast or braise. Cooking rump roast in a Dutch oven helps to retain flavor and moisture.
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The New York strip steak is a thick-cut steak that comes from the short loin on the cow. This steak is a tender and juicy cut that can be grilled, sauteed or broiled because it is thick and well marbled with fat, which prevents it from drying out.
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Thin-sliced short ribs are cut across the rib bones of a cow. The cut gives an 8- to 10-inch strip of ribs rather than English style short ribs, with are cut parallel to the bone in rectangular pieces. Thin sliced short ribs, also known as "flanken" or "Korean style beef short ribs,"
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Low heat and long cooking times are essential for tender beef. Slow roasting the beef in cast-iron cookware increases the iron content in the meat, for an added health bonus, since cast-iron cookware transfers the iron minerals into any food cooked in it.
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Cube steaks are cut from the same portion of beef as round steaks, but they are tenderized before being sold. Like round steaks, cube steaks are lean and generally cut very thin. Frying cube steaks is the preferred method among many cooks, but there are other ways to ensure a tender and juicy steak.
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The pork shoulder picnic is one of two regions of the pork shoulder. The other is the Boston blade roast, which is the upper area of the shoulder. The picnic portion of a pork shoulder is the lower arm. It is relatively inexpensive cut of meat used for casual dining, including picnics.
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Beef chunks, cut from less tender parts of the cow, are best cooked slowly with moist heat. Slow cooking in liquid keeps them moist while breaking down the tendons that make the meat chewy. If you don't need cubes of meat, you can get additional tenderness by pounding the meat before cooking.
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A beef loin New York strip roast is a good roast beef candidate because it is flavorful and tender with a fair amount of marbling. The Texas Beef Council recommends using a dry roasting method for this particular cut of beef roast. The USDA says to cook all beef products to at least 145 degrees Fahrenheit.
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The best roast beef is browned on the outside, juicy on the inside and bursting with flavor. A Dutch oven is ideal for the long, low-heat cooking method required to achieve these results. Even cheap cuts of beef become irresistibly tender when cooked properly in a Dutch oven.
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English roast comes from the beef chuck or shoulder area. Along with "English roast," it's known by a variety of names, including cross rib roast, Boston cut, beef chuck cross rib pot roast, English cut roast, thick rib roast and bread and butter cut.
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You might be inclined to make pork chops, but for an interesting alternative try lamb chops. However, lamb is fattier than some other meats with 18 g of fat, 7 of which are saturated, in a 3-oz. loin chop.
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Pan-frying chuck steak requires tenderizing, since these arm and shoulder cuts are a bit tough for dry-heat cooking methods. Marinating in milk, buttermilk or yogurt does the trick, as does a soak incorporating pineapple, papaya or kiwifruit. Alternatively, tenderize a boneless cut by pounding it into a cutlet.
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