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.
Lamb rumps aren't tough like most other meat taken from the hind end of an animal, so they don't need to be tenderized or cooked low and slow. Lamb rumps, the British nomenclature for the meat between the tenderloin and leg, correspond with sirloins in the American market.
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When you need only one ingredient and one pan for a dish -- such as London broil and a skillet -- make sure both are high quality. When it comes to the skillet, go for cast iron or tri-ply stainless steel.
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Exotic, tough and in need of moisture just like its native habitat, the desert, camel meat needs at least several hours of moist heat to temper its gaminess and soften its texture.
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Salmon-cut beef, an elongated roast that weighs between 2 and 3 pounds and comes from the upper hindquarter of the animal, has a shape like a fish's body. Steaks cut from it have a horseshoe-like form, similar to salmon steaks.
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