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.
Pulled pork is typically a barbecue dish made with pork shoulder, also known as pork butt or Boston butt, over the course of 18 to 36 hours at minimal heat. The low- and slow-cooking method is required to break down the pork shoulder’s tough consistency and to tenderize and flavor the meat.
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Beef tips are cubes of steak taken from the tri-tip of a cow, a triangular cut between the animal’s hind leg and abdomen. Beef tips are typically low-priced as the cut is inherently tough. However, if you cook beef tips correctly, they become juicy and flavorful.
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Steak can refer to a cut of beef, pork, game or buffalo that is typically served whole as the main course in a meal. Alternatively, you can cut steak up and use it in stews, salads, sandwiches and other meals.
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Pork cube steak is a cut, typically from the loin of the pig, that has been pounded with a meat mallet. Some butcher shops use an electric meat mallet, as hand-held mallets can cause the meat to adopt a mushy consistency.
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A T-bone steak contains a T-shaped bone in the center. It is made up of two different cuts, one on either side of the bone, the strip steak and the tenderloin. T-bone steak is tender and juicy with medium fat content that helps the meat retain flavor.
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Steak tips are small cuts of meat taken from the area where a cut of sirloin attaches to the bone. Steak tips are most commonly beef but they can also be taken from other animals, such as bison. Grilling is one of the most common methods of cooking steak tips, but you can cook them indoors with tasty results.
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The best roast beef is browned on the outside, juicy on the inside and bursting with flavor. A Dutch oven is ideal for the long, low-heat cooking method required to achieve these results. Even cheap cuts of beef become irresistibly tender when cooked properly in a Dutch oven.
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Chuck eye steak is taken from the shoulder area of a cow. It requires strong seasonings and fast, high heat cooking because it is less flavorful and moist than other cuts of beef. If prepared correctly, the high heat will seal juices within the meat for the best flavor.
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Au jus is a light beef juice commonly served as a dipping sauce for sandwiches or drizzled over the top of meat. In French, au jus means “with juice” or “with its own sauce.” You can make au jus from beef base rather than using fresh beef stock for a more convenient preparation.
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Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.
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