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.
Bacon-wrapping beef filet adds more than just a pretty presentation. Filet of beef is a lean and tender cut that dries out quickly when cooking. Wrapping bacon around your filet adds moisture and holds an attractive round shape. Partially cooking the bacon first removes some of the fat by way of drippings.
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Pork loin roast is a lean, slightly less tender cut of pork, and may dry out if cooked for too long or at too high a temperature.
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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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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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Moist, tender meat is as much a matter of timing as it is of proper prep work and cooking method. Even the most tender cut of meat will dry out and get tough if it is overcooked or prepared using the wrong method.
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Deli roast beef is a quick and convenient lunch or snack, but fatal outbreaks of listeria in Canada in 2010 have prompted concerns about the safety of sliced deli meats. Listeria is a bacteria commonly found in vegetables, but it can manifest in deli meats if contamination occurs between cooking and packaging.
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Cube steaks are cut from the same portion of beef as round steaks, but they are tenderized before being sold. Like round steaks, cube steaks are lean and generally cut very thin. Frying cube steaks is the preferred method among many cooks, but there are other ways to ensure a tender and juicy steak.
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Cooking tender steaks can be difficult if you have a less-expensive and tougher cut of meat. The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender.
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Petite sirloin offers incredible tender juiciness for the price, making it one of the best deals in sirloin steaks. While grilling brings a lovely charred grace note to any cut of meat, cooking petite sirloin indoors also offers a crisp, well-browned outside and an inside cooked just the way you like it.
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Veal is an excellent choice for a hamburger because it has a richer flavor than ground beef or turkey. Making veal hamburgers takes a bit of planning because they hold together better if you refrigerate the mixture before forming the patties.
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In tough times, people get creative with food, so – as the saying goes – many struggling families used every part of the pig but the squeal. As so often happens with recipes created from necessity, the gourmands of the world elevated simple fare to culinary art. This was quite a feat with pork trotters.
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Cooking corned beef is not difficult or complicated, but the debate between cooks over whether to cook corned beef fat side up or fat side down often gets as contentious as the tussle between St. Patrick and the snakes.
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Italian sausage is a versatile and tasty basis for any meal. Traditional Italian sausage contains pork and sometimes veal, but if you are looking for a low-fat alternative, turkey Italian sausage is also available. Cooking Italian sausage is not difficult.
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Stuffed Portobello mushrooms make a filling appetizer, unique side dish or light lunch. Turkey sausage complements the meaty, rich flavor of Portobello mushrooms and is leaner than traditional pork sausage.
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Filet of sirloin, also known as sirloin steak, comes from one of the tenderest parts of the cow. Cooking sirloin filets is not difficult, and not limited to one method. Because it is such a tender cut of meat, you can cook sirloin by grilling, broiling or pan-frying. The important part is the timing.
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Ground beef must be cooked carefully to avoid food-borne illnesses. Ground beef can turn brown before it reaches a safe temperature, and it can also stay pink until it is not only safe to eat, but starting to dry out.
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Traditional fajita meat is marinated skirt steak, but fajitas can contain anything from chicken and shrimp to venison or even tofu. Cooking fajita meat in a skillet is simple, since the thin strips cook through very quickly. Before you cook fajita meat, let it marinate overnight to make it more tender and flavorful.
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Louisiana hotlink sausages are a spicy addition and versatile start to any number of meals. Dense and flavorful, Louisiana hotlinks lend themselves to a wide variety of cooking methods and recipes.
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Stuffed pinwheel steaks are an unusual and attractive menu item. They are easy to make, and even easier to cook. Flank and skirt steaks tend to be tough, so tenderizing the meat by pounding it, marinating it, using a sprinkle-on meat tenderizer or running a multi-blade tenderizer over it is a good idea.
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Cooking beef brisket is second nature if you live in Texas, though no two cooks agree on the exact best method. Fortunately for the rest of the world, learning to prepare beef brisket is not at all difficult or complicated, and leaves plenty of room for personalization.
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