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.
The culotte steak is a small steak cut from the bottom of the sirloin. Although you can purchase this steak at well-stocked grocery stores and butcher shops nationwide, the culotte steak is more often served on the West Coast of the United States.
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Litβl Smokies are cocktail-sized smoked sausages made by Hillshire Farm. These mini sausages come in several varieties, made from beef or a combination of pork, beef and turkey with other ingredients added for flavoring, such as spices or cheddar cheese.
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Marinated pork medallions roast to a tender, juicy finish in the oven. Purchase pre-marinated pork medallions or make your own marinade to add flavor to the meat.
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Elk meat is not typically found in your neighborhood supermarket; If you are lucky enough to get your hands on some elk meat, you are in for a treat. Aside from being tender and juicy when cooked in the slow cooker, elk is a naturally lean meat.
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Despite the young age of the lamb when it is processed for cooking, a lamb roast can be very tough and dry if it is not prepared properly.
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The New York strip steak is a thick-cut steak that comes from the short loin on the cow. This steak is a tender and juicy cut that can be grilled, sauteed or broiled because it is thick and well marbled with fat, which prevents it from drying out.
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Chorizo is a savory pork sausage that is made in two distinct ways. Mexican-style chorizo is uncooked and is typically packed in inedible plastic casings. This chorizo is cooked like crumbled sausage and added to eggs, burritos or even chili.
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The filet mignon roast, also known as the beef tenderloin, is the tender muscle from the saddle area of the cow. This muscle is not used frequently, resulting in a very tender roast.
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Most Americans cringe at the thought of eating the foot of any animal, but in many cultures, the feet are important flavoring ingredients to soups and stews or are consumed as inexpensive sources of meat.
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Italian sausage is a versatile type of sausage because it cooks well with virtually any method; whether baked, boiled or grilled, Italian sausage makes a hearty and delicious meal. The key to baking sausage is either cooking it for a long time at a low temperature, or if you have less time, to cover it in foil.
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A whole ham is a savory, elegant meal for a holiday or a Sunday dinner with the family. Ham is the cut of pork that comes from the upper hind leg of the pig, and you can purchase hams either fully or partially cooked.
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If you are craving a meaty fish steak but are tired of eating tuna or salmon, kingfish is a good alternative. Kingfish are ocean fish that are related to the Spanish mackerel. In the United States, kingfish are fished off the coasts of California and in the Gulf of Mexico.
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You might have heard the old adage that you cannot cook meat in the microwave. Not only is this not true, but sometimes it is just necessary. When you are traveling, for example, and you would like to enjoy a juicy steak, you may have no choice but to microwave your minute steak.
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If you find that the flavor of lamb is too strong for you, don't give up hope for enjoying it yet. Lamb sausage combines lamb meat with herbs and spices, such as rosemary, thyme, garlic, allspice and cumin, to temper the assertive flavor of the lamb and bring out its rich, juicy texture.
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Any good Southerner knows what a ham hock is and what it is used for. However, if you aren't familiar with them, ham hocks are the lower legs of the cow that have the rind, bone, fat and lean meat.
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Heel roast, also known as heel of round, isn't a cut of meat that you often find in the grocery store because it is often reserved after butchering to make beef stock or for use as stew meat. However, if you can find it, you can braise it as a pot roast.
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Pittsburgh is famous for many things: steel mills, football and Pittsburgh-style steak. The Pittsburgh rare steak is also known as the "black and blue" steak because it is charred "black" on the outside but rare and bloody -- or "blue" -- on the inside. This method of cooking a steak is not as easy as it might seem.
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