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.
Classic flavor pairings for pork tenderloin include Chef Bobby Flay’s Greek tenderloin marinated in garlic, lemon and oregano and Chef Emeril Lagasse’s German pork tenderloin with red cabbage. Often called pork medallions, pork tenderloin slices cook quickly and lend themselves to a variety of sauces, and marinades.
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Pork shoulder meat is a less expensive, fattier pork cut that when smoked tastes much like ham. The term picnic style is a standard descriptor for pork shoulder because many actually consider it a casual dining or picnic alternative to ham.
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Brown gravy beef stew is a rich, hearty dish perfect for any night of the week. Big chunks of beef simmer in thick gravy with plenty of vegetables to create a decadent meal in a bowl.
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Broiling is a healthy cooking method, letting you prepare pork loin without added fat and calories from oil or butter. It's also quick and relatively hand-off, so even novice cooks can pull it off successfully with little opportunity for error.
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According to the U.S. Department of Agriculture, Americans eat an average of about 56 pounds of beef each year. In terms of preparation, there are four primary cuts of beef, each of which indicate the best method of cooking: chuck, loin, rib and round.
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Bacon is a pork product use to enhance the flavor of various foods, including hamburgers, according to world renowned chef Bobby Flay. The salt and fat from the bacon can also keep your hamburger well seasoned and moist throughout the cooking process.
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Pork tenderloin comes from the inside of a hog loin, which is the tissue along the top of the rib cage. It is one of the tenderest cuts of pork. The tenderloin’s mild flavor lends itself to a variety of seasoning options, whether the seasoning comes in the form of a spice rub, marinate or flavorful sauce.
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Broiling is a convenient and quick way to prepare ribs. The high heat of a broiler leaves little room for error, however, even the thickest ribs can dry out quickly at such a high temperature. The key to broiling succulent ribs is monitoring the meat closely to ensure that you do not overcook it.
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Center cut steak is a steak cut from the chuck seven-bone pot roast at the upper shoulder of the cow. Though not the most tender cut of beef, it is an economical choice when cooking steak on a budget. This is a tough meat cut that is best cooked after marinading in your favorite sauces and spices.
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Tenderloin steak, also known as filet or filet mignon, cooks up quickly and easily on the stove. Lean, yet tender and succulent, this buttery-flavored beef should be cooked using dry methods, such as broiling, grilling or frying. It turns out particularly well when seared and then finished on the stove top.
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The Delmonico Steak originated in the mid-1800s as a specific cut of meat served at Delmonico’s Restaurant in New York City. Since then, “Delmonico Steak” has referred to different types of meat, including the New York strip steak, rib-eye steak and club steak.
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A pork chop easily moves from moist and juicy to dry as leather if it is overcooked or grilled improperly. A raw center and crispy outside is also a possible problem when you are grilling pork chops.
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Cooking bags are specially manufactured heat resistant bags usually used to cook large cuts of meat like beef, turkey or pork. They allow the heat to circulate around the meat cooking it evenly while retaining moisture. The use of cooking bags can also shorten cooking time if used correctly.
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Pheasant breasts are light in color with a mild flavor similar to chicken, though the meat is a bit richer and may have a slight gamy taste if the breast comes from a wild bird as opposed to a farm-raised pheasant.
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A sirloin pork chop has less fat than a skinless chicken thigh so it's a healthy choice for dinner. Sirloin chops, sometimes called blade pork chops, aren't quite as tender as a center cut pork chop.
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Baking a ham roast is a fairly simple process. If your ham is frozen, you'll get the best results by defrosting it in the refrigerator before cooking. Give the ham at least seven hours per pound to thaw in the refrigerator. You can also bake a frozen ham, but it will take about 1.
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Used by chefs to produce elegant dishes like beef Wellington, the filet is considered by some to be the ultimate indulgence in steak. Cut from the tenderloin, the filet has little marbling which is great news for those wanting to include red meat in a healthy diet.
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Round steak comes from the hindquarter of the steer, a part of the animal that gets a lot of use. This makes round steak lean, with little marbling or fat to tenderize it during dry cooking.
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Pork shank is the lower portion of the leg, which contains part of the femur. While there are a number of ways to prepare pork shank, including broiling and roasting, these methods can lead to overcooking and a dry, tasteless dish.
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Pittsburgh is famous for many things: steel mills, football and Pittsburgh-style steak. The Pittsburgh rare steak is also known as the "black and blue" steak because it is charred "black" on the outside but rare and bloody -- or "blue" -- on the inside. This method of cooking a steak is not as easy as it might seem.
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