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.
For a quick and nutritious meal with stick-to-your-ribs appeal, prepare boneless pork chops and side dishes in the same skillet. Instead of browning the pork first, prepare vegetable and apple chunks in the skillet and then cook the pork chops.
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Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. Before attempting this feat, find a large, covered grill. The smallest pigs weigh about 75 lbs. -- almost four times the weight of a fully-stuffed Thanksgiving turkey.
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The flank steak is a very lean cut of beef from the underbelly of the cow. Because it has long muscle fibers and little marbled fat, it requires proper cooking and slicing to bring out the tenderness.
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Ribs and other barbecued meats tend to reheat well and only require a few minutes to heat to an edible temperature. You can cook pre-cooked ribs in several ways, but oven or microwave heating are the quickest and easiest ways to reheat the meat.
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Chorizo is a type of sausage that is popular in Spain, Mexico and Latin America. Spanish chorizo differs in that it uses chopped chunks of pork meat and fat as opposed to the ground meat that is used in other chorizos. Paprika is a main ingredient, and Spanish chorizo usually has a very strong paprika flavor.
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Preparing a steak on a baking sheet in the oven is relatively easy. The main concern is not overcooking steak. As you cook it past medium, or 140 degrees Fahrenheit, it begins to dry out, losing flavor and developing a tougher texture. A meat thermometer is a steak cook's best friend.
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Soybeans are a unique type of vegetable because they are one of only a few types that provide a complete protein, meaning they contain all the essential amino acids. You can eat soybeans in a variety of ways including cooked, as part of tofu, or dry roasted.
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Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef.
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Many steak recipes call for a marinade, as they add flavor and tenderize the meat. While most recipes call for discarding the marinade before cooking, you can also cook a steak in the marinade.
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Although fried bacon smells great and tastes wonderful, it might contain more fat and calories than you care to consume. Try oven broiling your bacon instead of pan frying it for a healthier alternative.
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Digesting meat begins in your mouth when you chew, before it even reaches your stomach or intestines. For the most part, poor meat digestion can probably be adjusted with a few simple changes. In some cases, digestion issues may be a sign of a more serious condition, such as irritable bowel syndrome or Crohn's disease.
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The sky's the limit when it comes to choosing side dishes for dinners that feature beef tips. Beef tips are a versatile cut that can come from any part of the cow, although they’re usually cut from loin meat. They can be stewed or seared, seasoned simply or given more complex flavor profiles.
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Thin-cut pork chops are so thin that if you don't keep your eye on them, they become tough, dry or even burnt on the outside before reaching a safe internal temperature. They also cook so quickly that you could ruin them in the time it takes to make some accompanying eggs or toast.
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Marinades are acidic liquids that help impart flavor to foods and also start to tenderize the meat before cooking. The beef round tip roast comes from an area of the cow that produces lean cuts.
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Flat iron steaks go by several names, but most often top blade steaks or top chuck steaks, as they're from the cow's chuck section. Chuck refers to cuts from the neck and shoulder, which are cost-effective and flavorful, but on the tougher and fattier side.
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Flatiron steak is a cut of meat from the chuck area of a side of beef, near the shoulder. Chuck is often used for ground beef, and it is typically higher in fat and flavor than many other cuts. The flatiron steak begins as a blade steak and then is cut into two sections to create flatiron steaks.
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According to Julee Rosso, author of The New Basics Cookbook, beef is considered rare when it is 130 degrees at its thickest point and when the center is red or dark pink.
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Around the holidays, butchers’ cases contain a variety of hams, some pricey and some inexpensive. Before choosing a ham for your table, find out how much and what type of cooking it needs -- or if it needs cooking at all.
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A smoked ham hock is a cut of meat taken from between the foot and leg that has been smoked to add flavor.
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Rump steak, also known as round steak, is a flavorful, firm-textured steak that comes from the cow's muscular hindquarters. Although rump steak is similar to sirloin, it is a less expensive cut and can be tough. Marinating followed by proper cooking is the key to bringing out the succulent flavors of the meat.
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