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.
Almonds, whether raw or roasted, are tasty nuts that are packed full of nutrients. Both versions contain healthy fats that help reduce bad cholesterol levels, helping with blood pressure and keeping your heart healthy.
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Discover the nutritional benefits of meatballs and learn how to make healthier versions using lean ground beef, turkey, or even meat substitutes. Find out the calories, protein, fat, and sodium content in various types of meatballs.
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Prosciutto (pronounced proh-shoo-toe) is a type of ham originating from Italy. Its name comes from "prosciugare," the Italian word for "to dry." Prosciutto ham is sold in two forms. The prosciutto crudo ham is seasoned and air-dried, so it's technically considered raw. This is the most common type sold in America.
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Prime rib, also known as standing rib roast, comes from the rib section of the cow. Prime rib is typically slow-roasted and served for special occasions, as it is one of the more expensive cuts of beef. Prime rib is also quite high in fat so it is best eaten in moderation.
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The calorie content of barbecued ribs varies based on whether the ribs are pork or beef, and the cut of the meat. The primary nutritional concern regarding barbecued ribs are calories and fat content, particularly of the saturated variety. The calories can quickly add up, so portion control is essential.
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Sitting by the fireplace with a bowl of hot chili can take the chill off blustery winter weather. This southwest favorite, which often includes ground beef, beans and ingredients such as cumin and hot peppers, might date back to the ancient Aztecs, according to the International Chili Society.
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Even if youβre healthy, you should not consume more than 300mg of cholesterol a day. Your body makes its own cholesterol and adding to it can result in heart attack or stroke when it clogs your arteries and prevents adequate circulation.
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Smoking, as a mode of food preservation, is probably as old as cooking with fire. Heat and smoke infuse a delicate flavor into fish, ham, poultry and meat and can prevent the growth of microbes.
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Many health officials and chefs promote the use of organic food, but what makes it any different than traditionally grown fare? In the case of organic beef, the differences are pretty remarkable. The life of an organic cow and one that lives on a conventional feedlot are worlds apart.
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