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.
Grinding meat, whether for baby food or to make sausage or meatloaf, doesn't require any special equipment. While you may want to invest in a meat grinder if you grind a great deal of meat frequently, for most people, a regular kitchen blender is perfect for the job. You can grind meat before or after cooking it.
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Hams are cured with salt, nitrites, seasonings and preservatives that give it a pink color and tender texture. Picnic hams weigh 5 to 8 lbs. and come from the front, or shoulder, of the animal’s body.
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Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.
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Whether you make pork patties from fresh ground pork or buy the pre-made version, the cooking instructions are the same. The goal is to cook pork patties to a safe level without sacrificing quality. They should remain moist and juicy, not dried out and overcooked.
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Sausage is usually made up of ground meat and seasonings, which are packed into a casing and formed into links. This method was designed for food-preservation purposes, portion control and the preparation — smoking, curing, drying — of meats.
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The center cut half-boneless loin is considered one of the prime pork roast cuts. This cut includes part of the backbone. The bone adds flavor to the meat and accelerates cooking a bit.
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The trend to name pork chops after beef steaks may cause minor confusion at the butcher's counter. Yet nothing has changed when it comes to preparing them at the kitchen counter. A ribeye chop, for example, is just a basic rib pork chop with a fancier name.
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A thick slab of pork shoulder is the type of meat that usually has to be cooked all day long to achieve the tender, fall-off-the-bones result. By using a convection oven you can speed up cooking time without destroying the results, and you receive the bonus of a healthier meal in the process.
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Salmon-cut beef, an elongated roast that weighs between 2 and 3 pounds and comes from the upper hindquarter of the animal, has a shape like a fish's body. Steaks cut from it have a horseshoe-like form, similar to salmon steaks.
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The caramelized surface of browned Italian sausage links allows you to eliminate added salt from your spaghetti sauce, while the sausage's sweet anise and fennel seed and the zesty red pepper flakes give the dish a punch of flavor.
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Sausage comes in many different sizes and shapes and varieties, including breakfast sausage, Italian sausage and kielbasa. Sausages are typically formed into links or patties from ground meat such as chicken, pork or beef. One of the easiest ways to cook cylindrical sausage a is to use steam.
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Cube steak can refer to many specific types of steak, but usually it is a tough cut of meat that has been run through a meat tenderizer. These tenderizers make small cuts through the meat, severing the tough fibers that can make certain meats difficult to chew.
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While oxtail meat is naturally flavorful, improper cooking can leave it tough and difficult to chew. Because of this, cooking oxtails in your oven requires a combination of moisture and time in a cooking method called braising.
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The filet mignon roast, also known as the beef tenderloin, is the tender muscle from the saddle area of the cow. This muscle is not used frequently, resulting in a very tender roast.
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With the year-round availability of American and imported lamb, your microwave lets you enjoy lamb roasts quickly and with minimal fuss. The shorter cooking time, compared to oven roasting, makes it more convenient to cook a lamb roast in the microwave.
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Lamb steaks have a milder flavor than beef, which allows for stronger, more elaborate or more adventurous preparations. Pan-frying them is a quick and simple procedure even novice home cooks can pull off successfully. The toughest part is figuring out how you want to season the steaks.
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The NuWave Oven offers quick countertop cooking for a wide variety of dishes ranging from vegetables, casseroles, pizza, desserts and meats. The oven uses a combination of convection, conduction and infrared technology to speed up the cooking process.
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Au jus is a light beef juice commonly served as a dipping sauce for sandwiches or drizzled over the top of meat. In French, au jus means “with juice” or “with its own sauce.” You can make au jus from beef base rather than using fresh beef stock for a more convenient preparation.
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Cooking ground beef in a skillet on the stove top works well. This method is relatively quick and allows you to control how browned you want the meat. The ground beef is done when all the pieces are browned, but you can continue browning the meat to get a crispy outside if desired.
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The hind leg is one of the four primal cuts of pork, the other three being the loin, shoulder and belly. Also called the ham -- and often by that name already cured -- a full pork leg can weigh about 20 lbs.
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