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.
Beef shoulder roast is also called chuck roast and is taken from shoulder area of the cow. Since the shoulder supports a lot of the cow’s weight, the beef roast cut from it contains connective tissues and must be tenderized thoroughly before consuming.
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In the U.S., filet mignon is a beef cut taken from the larger end of the cow's tapered tenderloin muscle. The cut is boneless, relatively lean and typically 1 to 2 inches thick. Its tender texture makes it ideal for broiling.
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In 1525, hogs were introduced to the North America. Pork loin is just one of the many cuts popular on American dinner tables. The pork roast, or loin, comes from the area just below the ribs of the hog. Using an oven bag to cook your pork loin typically reduces cooking time -- and makes your cleanup easy.
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Boiled, baked or roasted, a smoked gammon joint is a traditional meal served in many British homes during the holiday season. The type of wood chips that the joints are smoked over determines their smoky flavor. Smoked gammon joints come in a variety of glazes and cures.
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When approaching any frozen meat product, proper defrosting technique is crucial to ensure that the meat remains safe to cook and eat. Safe defrosting typically consists of letting the meat defrost in the controlled environment of your refrigerator.
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Aitchbone is a cut of beef taken from the rump area of the cow, and it includes an almost wishbone-shaped bone through the piece of meat. Aitchbone beef isn’t quite as tender or well marbled as sirloin or round roast, but the lean meat is flavorful, and better for you because it contains less fat.
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Bolar blade meat is a cut of beef taken from a cow’s shoulder, which contains strong muscles and can be tough. Therefore, satisfactory preparation of bolar blade meat requires slow cooking. Bolar blade meat can be cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes.
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Pork spare rib brisket is the meat that is left over after spare ribs are cut down into various styles. Although it is relatively inexpensive because it is virtually scrap meat, pork spare rib brisket can be tough and gristly because of the fat and membranes that coat it.
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The best way to mince beef is in a meat grinder. However, a meat grinder is a specialized piece of equipment that is not common in every kitchen. If you would like to mince your own meat rather than buy it from the store, you can still do so with a food processor.
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Shopping for pork can be confusing, especially when you're trying to figure out the difference between hams and cured pork shoulders. Though they come from different parts of the animal, they are sometimes sold under similar names. Not to worry.
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There are few parts of a hog that don't respond well to curing, from its meaty jowls -- the storied "guanciale" your deli charges so much for -- to crisp bacon and juicy hams.
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Meatloaf is a filling and nutritional main dish, but the preparation process can be time-consuming and tedious. Freezing raw meatloaf not only saves you time, but it preserves the quality of the ingredients so a healthy meal is always on hand when you need it.
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Freeze an uncooked beef roast within three to five days of purchase if you aren't preparing it. Keep it frozen in its unopened packaging for up to a year.
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Precooked hams offer the ultimate in convenience for not only holiday and Sunday dinners, but day-to-day meal plans and dining. A precooked ham provides enough meat for several meals, from dinner to leftovers for sandwiches and omelets.
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Pork-neck bones are an inexpensive cut of meat packed with flavor. They're typically prepared by being boiled and served over rice with greens, green beans or potatoes. Pork-neck bones must be slow cooked in order to get all of the meat off the bones and ensure that they come out tender.
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Crumbled bacon has a variety of uses and can be added to recipes for texture and flavor. Salads, soups, casseroles, baked potatoes and stuffings are just a few of the dishes that crumbled bacon can enhance. Bacon is high in sodium, fat and cholesterol, with a whopping 11 milligrams of cholesterol in one slice, fried.
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Reheat a brisket so it stays moist and tender, just as when it first came out of the oven or smoker. Reserving the juices when you cook it makes reheating easier, but you can use other liquids, if necessary. Chilled brisket is actually easier to cut so the reheating stage is the ideal time to cut it into slices.
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Corned beef responds best to long slow baking with some moisture. It retains its pink color when cooking, so the best way to judge doneness is with a thermometer.
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A topside cut of beef, from the back of a cow's leg, is ideal as a pot roast and suitable for the slow cooker. A 100-gram serving of lean beef topside roast, which is about 3.5 ounces, contains 124 calories and 4 g of total fat. It has no cholesterol and provides 22.3 g of protein to your diet.
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A good marinade on a properly cooked steak lights up your taste buds. The time spent marinating the steaks helps to add flavor while tenderizing the meat. A steak marinade should include three basic ingredients -- acid, oil and spices -- with each playing an essential role in the marinating process.
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