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.
Frying bacon on the stove top yields crunchy bacon, but it can also result in a greasy mess all over your kitchen. By slow cooking bacon in the oven, you can not only keep the splattering bacon grease contained, but you can also cook perfectly crisp bacon with minimal effort.
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Ground beef is a freezer staple, especially if you're following a low-carbohydrate diet such as Atkins or Paleo -- or you have a big family. Grass-fed ground beef contains less fat overall and a smaller amount of saturated fat; additionally, it has more healthy omega-3 fats and Vitamin E.
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Even a very hot cast iron skillet or griddle cannot replicate a charcoal grilled steak, and most broilers made for home use cannot approach the temperatures of their commercial cousins.
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The USDA recommends cooking any beef to a minimum temperature of 140 degrees Fahrenheit to kill food-borne bacteria, which can multiply rapidly at warm temperatures below this point. However, some beef enthusiasts think this is too much and that 130 degrees Fahrenheit is best for medium-rare beef.
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The pork butt steak is taken from the Boston butt area of the pig, which is on the front shoulder. In a 250 lb. pig, 8 percent, or 14.7 pounds, will typically be Boston butt, and 4.4 pounds of this will be blade steaks, also called pork butt steak. This is a thin steak, often cut about 1-inch thick.
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A slow cooker is a convenient way to cook a beef roast. You put all the ingredients in the cooker and the roast cooks all day while you do other things. The long, slow cooking time tenderizes tougher cuts of meat, allowing you to enjoy leaner, less-expensive roasts such as the chuck or shoulder.
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Kielbasa, or Polish sausage, has a satisfyingly garlicky flavor and a coarse texture. You'll find it made with ground pork, but some versions also contain ground beef or turkey, and seasoned with garlic, smoke flavoring and marjoram.
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A thick slice of center-cut beef shank looks remarkably like a well-marbled steak, and is often labeled as shank steak in retail stores. They're too tough for grilling, but like chuck steaks, they're ideal for braising.
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Prime rib is the tender and flavorful meat from the rib portion of the cow. Although prime rib is one of the more expensive cuts of beef, the βprimeβ in the name refers to the fact that it is one of the primal cuts of beef, and not related to the USDA grading scale.
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When you need to cook a large amount of bacon for a crowd or for a recipe, frying the bacon in a skillet can be tedious and dangerous. The pooled bacon grease in the bottom of the frying pan can splatter, causing burns.
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Pot roast makes a convenient one-pot meal. A pot roast is a large cut of meat, slowly cooked in the oven in a covered container. English pot roast differs from the American version, in that it contains beef stock. The English roast uses more liquid, while the American roast stews in the meat's own juices.
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Some roasts, such as chuck, taste best when roasted until they're fork tender and falling apart, but top round needs special care. This tough cut of meat tastes best when roasted to medium-rare and sliced thinly.
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There are several varieties of sausage, from pork-based breakfast links to sausages made from blood, veal and even fish. Due to its cylindrical shape and thickness, itβs easy to overcook the outside before the inside is done.
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Boneless butt tenderloin is the thickest end of the tenderloin, which is a long fillet cut from a loin of beef. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak.
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A 2-lb. roast isn't a large roast, and it cooks quickly. How you cook it depends on the type of roast. Tenderloin can be roasted quickly or grilled because it's a naturally tender cut of meat.
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English cut beef chuck shoulder roast is a fatty and flavorful cut of meat. Because it is from the shoulder of the cow, it is tougher than some other cuts of meat and responds well to braising, or roasting in liquid.
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Pork sirloin roast is an excellent alternative to traditional beef roasts for health-conscious home cooks: For every 3-oz. serving, pork sirloin contains fewer calories and less saturated fat than lean beef roasts such as beef tenderloin.
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Not exclusively from the northern country, Canadian bacon is a very popular breakfast food item in the United States and Canada. It is made from pork and is much thicker and lower in fat than more common slices of bacon. Canadian bacon is used in several recipes and can be paired with a variety of foods.
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Chuck steak is a cut of beef that comes from the neck and shoulders of a cow. You can find chuck steak in most grocery stores, often in cost-effective family packs which can serve four to six people. Some might insinuate the quality of chuck steak is inferior to that of a ribeye or a T-bone steak.
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Considered one of the tastiest cuts of beef, ribeye steaks are tender, juicy and expensive. Fat is found mostly around the ribs of a cow, which explains the marbling in ribeye steaks. The fat provides flavor to the meat and helps to keep it moist.
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