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.
Whether you call it pork butt, Boston butt or shoulder roast, pork roasts are among the most economical and flavorful roasts around, especially when cooked in a Crock-Pot. Pork butt roast has nothing to do with the rear end of a pig, but actually comes from the shoulder.
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People have been eating pork since 7,000 B.C., according to the United States Department of Agriculture. Pork comes from hogs and is made into ribs, pork chops, loin, shoulder, sausage and bacon.
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Naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. There are many ways to tenderize tough meat before cooking it, which include pounding, scoring, soaking in a marinade and sprinkling it all over with a powdered meat tenderizer.
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Rib-eye steaks have some of the juiciest, most tender, most flavorful meat available. This cut is ideal for grilling and for its indoor counterpart -- broiling. The broiler is an often-overlooked oven feature, but it's easy to use and does a good job in crisping the outside of the beef.
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The most tender oven roasts are those with plenty of fat marbling and that come from the least-exercised parts of the cow. These best roasts, unfortunately, are usually the most expensive and are not always your healthiest option.
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Pressure cookers are able to produce full meals in a much shorter time than conventional pots and pans. They do this by artificially creating a high atmospheric pressure in the pot, which allows the trapped water and steam to reach temperatures well above the normal boiling point of water.
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A beef sirloin steak comes from close to the cow's rump. Because it's taken from a fairly well-used muscle, sirloin is not particularly tender. The best bet to tenderize it is to start with quality meat, marinate it and cook it only to medium rare. Steak quickly dries out and becomes tougher when it reaches medium.
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Grocery store delis offer a variety of sliced lunch meats, many of which are surprisingly lean and nutritious. Lunch meats fall into three basic categories: whole cuts, sectioned and processed. Whole cuts are unaltered portions of cooked meat, sliced thinly for sandwiches and the like.
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Inexpensive cuts of beef roast are easy on the budget and are often rich and flavorful. Nutritionally, inexpensive beef roasts are every bit as beneficial as expensive cuts. However, because the roasts come from lean, muscled areas of the animal, the meat can be tough and stringy.
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Whether you add too much salt by accident or intent, salty meat is never a good thing. The sodium in salt can put your health at risk and the taste can ruin your meal. While neutralizing salty meat is possible, it can be a challenge. Cured meat that uses salt as part of the curing process poses another challenge.
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Beef that has been undercooked, contaminated with raw meat juice or left out at room temperature for several hours may become tainted with insidious bacteria. Even the strong gastrointestinal juices in your stomach do not kill these bacteria, which will multiply inside the human body at an exponential rate.
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Until refrigeration became cheap and widespread in the 20th century, our forebears kept leftovers covered at room temperature in their pantries. Not surprisingly, sudden illnesses were also common in those days.
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Pan-fried pork chops make for a juicy, filling meal you can cook up in minutes. Thick cuts require a bit more care and attention so you don't scorch the outside and dry out the meat near the surface before the pork safely cooks through all the way.
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A savory, home-cooked beef roast is one of life's little pleasures, especially when served with mashed potatoes and gravy. However, novice home cooks may find a roast a daunting challenge to prepare.
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Steak tartare is a dish most commonly associated with French cuisine, but according to food historian Arlyn Hackett, its history is much more ambiguous. Mongolian warrior Genghis Khan is credited with inventing the raw beef dish while in the field of battle. Hackett, writing for "The San Diego Union-Tribune,"
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Pork chops once were fatty enough to be fried alone in a skillet. These days, pigs are bred so lean that traditional methods could produce that dreaded result: meat as tough as shoe leather and about as appetizing.
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Use your oven for both broiling and baking, though cooking times and results vary. Steak, by definition, is any slab of meat from 3/4 to 3 inches in thickness, cut across the muscle grain and intended for high-heat cooking.
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Classic beef stroganoff took the United States by storm in the 1950s, though the ground beef and sour cream concoction served by housewives today bears little resemblance to the simple and elegant original dish.
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Low-carb diets can help you lose weight through hormonal control, increased satiety and a reduction in overall calories. Carbohydrates are the sugar molecules in many of the foods you eat. They are found in grains, sugar, fruits and vegetables.
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Nori seaweed, also known as roasted seaweed, often comes in large, flat sheets suitable for use in making sushi. You may also crumble it into your favorite recipes to add flavor without adding fat. Eating roasted seaweed provides you with a variety of nutritional benefits.
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