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.
A steakhouse favorite, the top loin strip steak goes by several other names, including New York strip and Kansas City strip. This high-end steak is a smart choice for backyard grilling because, while it is easy to cook, tender and well-marbled, it does not have the flareup-inducing fat pockets that a rib-eye has.
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Technically, a picnic ham isn't ham; it's pork. Ham is defined as a cut of meat taken from the top of the hind legs of a pig. A picnic ham, on the other hand, is a cut of pork taken from the pig's front legs, and it includes part of the shoulder.
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Kretschmar brand meats, which originated in Europe in 1883, include fully cooked, boneless whole hams that you may serve for a holiday feast or a casual meal.
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Microwave, cold water and refrigerator thawing are the three safe ways to thaw a rib-eye roast. Microwave thawing is different, however, in that you must cook the meat as soon as it thaws.
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Bone-in pork roasts cook more quickly than boneless roasts because the bone helps conduct heat to the center of the meat. Common bone-in cuts include the shoulder, loin, leg and rib roast. A bone-in ham is a cured pork leg; those you find for sale in your supermarket meat case are usually fully cooked.
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Cottontail rabbits live wild throughout most of the U.S. and are a favorite prey of small game hunters. Cottontail rabbit meat is nutritious, containing less fat than chicken, turkey, beef, pork or lamb. Use moist-cooking methods for tender, flavorful meat because rabbit meat has naturally low moisture content.
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The straight tube structure of ziti makes this pasta ideal for casseroles because it adds bulk and stands up well to the baking process. Using ground beef and ricotta cheese, along with spaghetti sauce, in this recipe creates a lasagna-like flavor. Adjust the seasoning and other ingredients as desired.
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Just as the name implies, a traditional meatloaf is made with ground meat, eggs and breadcrumbs, which help keep the meat in the form of a loaf for baking.
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A butterfly pork chop is a thick chop that is cut in half lengthwise through the center, with a small "hinge" remaining uncut in the middle. The chop is then opened like a book so the two halves look much like the wings of a butterfly.
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Pork and beef are two types of meat that are rich in protein, widely available and relatively low in cost. Pork and beef can both be used in a variety of recipes, and you may wish to substitute one type of meat for another due to the similarities in their nutritional characteristics.
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A semi-boneless rib roast is a cut of beef that has had the back bone removed, but the rib bones are still intact. It is also known as prime rib, and is a succulent, flavorful cut of meat that you don't need to fuss over for it to turn out tasty.
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The majestic elk is spread across the mountains and forests of North America from Arizona to British Columbia. With adult elk weighing 500 to 700 lbs, one elk supplies several hundred pounds of delicious venison.
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London broil usually comes from the top round, which is at the hind side of the animal. Some butchers call flank steak or cuts from other regions London broil, too, especially when these cuts are too small to constitute a true "roast." London broil actually refers to a cooking method, not just a cut.
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Pigs are among the most adaptable and self-reliant of domesticated animals, and native or feral wild pigs are correspondingly common in much of the world. In the U.S. most wild pigs are feral descendants of escaped domestic animals, though European wild boar is farmed for sale to pork enthusiasts.
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The meat from a mature coconut is used primarily in baked goods or combined with uncooked, finely chopped poultry, meat or shrimp. While coconut milk, made by mixing water with freshly shredded coconut meat, is prized for savory dishes, the used meat is usually discarded.
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The boneless arm steak, also referred to as the boneless Swiss steak, is a piece of meat marbled with fat that comes from the shoulder of a cow. Cooking a tough piece of meat such as a boneless arm steak can be a challenge. This is because the texture can often times turn out dry or leathery.
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When meat is exposed to intense levels of heat, the insoluble protein fibrin hardens and contracts, making the meat tough and lacking in flavor. However, when meat is boiled over time at a medium heat, it becomes tender and juicy.
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Corned beef is a meat dish well known today for its place in delicatessens and Irish restaurants nationwide. Originally developed as a way to preserve meat for extended storage, corned beef's attractive flavor and texture have granted the high-protein dish a popularity beyond its utilitarian beginnings.
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Chuck meat comes from the chuck, or shoulder, of the cow. Where the shoulder blade is located, there are two main muscles — one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade.
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When you need a simple, but special, meal idea, it's hard to beat a smoked ham. These hams have already been cooked so they only need to be reheated. The crock pot is an ideal method because it keeps the meat moist and tender. Opt for a ham that weighs no more than 6 pounds.
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