www.thecookingcompanion.com/meats.htm
Advertising Meats Everything you want to know about meats, whether it's what exactly a flank steak is, or the proper temperature for cooking chicken, you'll find it here on this page! You will find information on Beef, Pork, Lamb, and Chicken below as well as a few exotic animals.
This diagram depicts the major cuts of beef, from which all over parts come from. Below you will see explanations of both the major cuts of beef as well as the cuts of beef that come from the major parts. This is typically what you buy when you buy something marked sirloin. Broiled, Grilled Brisket Cut of meat from breast or lower chest. All animals have it, but it usually refers to beef or veal. Tough piece but can be tender depending on the length of time cooked and the method. Produces some of the most flavorful and economical cuts of meats. However it is fatty meat and it has a lot of bone and gristle. Rectangular cut, about 1 inch thick, with parts of the shoulder bones, and is known as 7 bone steak (because the bone looks like a 7). The thicker version, 7-bone roast or chuck roast, is usually cooked with liquid as a pot roast. Also called Chateaubriand, tournedos, filet de boeuf, Medallions, Tenderloin Steak. When the short end of the tenderloin is cut into portions before cooking, those portions are called Filet Mignon. Most tender part of the cow (since it comes from the tenderloin) and one of the most expensive. Tougher than the loin and rib Marinating or Moist cooking methods are often used to make it more tender. Ground Beef Meat product made of beef finely chopped by a meat grinder. Made from leftover meat created when the sides of beef are carved into steaks and roasts. Hamburgers, Meatloaf, Sloppy Joe, Tex-Mex, Midwestern, Lasagna. Tough Marinated, grilled, skirt steak comes from this and is used for fajitas. Porterhouse Steaks Large cut from the large end of the Short Loin which include the tenderloin and the top loin muscle. Differs from the T-bone because it has a larger portion of the tenderloin. Broiling, Cooking with High heat Rib Cut of meat from the rib section of the cow. Tender (mainly due to the extra fat) Can be used in a variety of different ways depending on the type of cut. Grilling, smoking, braising, barbecuing, roasting are some common methods. Rib Eye Cut of beef from the small end of the rib roast. One of the most popular, juiciest, and most expensive steaks. Very Tender Some times served bone-in, because the extra moisture and fat alongside the bone enhances the flavor. Broiled, Grilled Rib Roast Same as a Rib Eye Roast, only the bones have not been removed. If it is rolled, boned, and/or tied, it is known as a rolled rib roast. Pretty tender Roasted, Braised, Slow-Cooked Round Cut from the back of the cow, from the top of the leg, the hind shank and the rump. Lack of fat and marbling does not allow the round steak to tenderize quickly. Usually cooked through slow moist methods including braising in order to help tenderize the meat. Short Loin This is in the middle of the back between the sirloin and the rib. The two main muscles in the short loin are the tenderloin and the top loin. This area of the tenderloin is where porterhouse steaks and filet mignon are cut Most tender of the major wholesale cuts of beef. The sections closer to the short loin are more tender and those closer to the round are tougher. The more tender cut is attached to the ribs, while the tougher skirt consists of the diaphragm and a membrane (that must be removed). Strip Steak Long strip of meat on one side of the spine. Because of its location to the spine, attracted concerns about Mad Cow Disease. Broiled, Grilled, High Heat Cooking Methods T-Bone Steak Strip steak still attached to the bone along with a piece of the beef tenderloin. Tender Marinating, Grilling, Tenderloin Cut from the middle of the cow. Most tender part of the cow because this muscle does very little work. It is a continuation of the tender top loin portion of the short loin. Tender Broiled, Grilled For tender cuts, dry heat methods are best: grilling, pan-broiling, broiling, roasting, and stir-frying. For less tender/tough cuts, moist heat, undercover methods are best: Braising, pot roasting, stewing. Temperatures for Cooking Beef: Rare: 120F - 125F Medium Rare: 130F - 135F Medium: 140F - 145F Medium Well: 150F - 155F Well Done: 160F and above When cooking meats, you want to stop the cooking process and remove the meat from the heat when the internal temperature is about 5-10 degrees lower than recommended. There will be 'carryover' cooking, which is when the meat will continue to cook, even after it is away from the heat. Let it rest for about 5-10 minutes, and the temperature will rise to the appropriate level and you're meat will be juicy and perfect! Cutting the meat right when you remove it from the heat is not a good idea, as the juices will run out and the meat will be dry. It is often associated with Italian, French, and German cooking. There are three types of Veal: 1 'Bob' Veal: These are calves who are killed when they are a few days old.
Cut of Pork Description & What comes from Each section Extra Information Back Ribs Originate from the blade and center section of the pork loin. Also referred to as Baby Back Ribs because they are smaller than spare ribs. For best results, brush the ribs during the last 30 minutes with a lot of sauce. Has an abundance of fat and a sweet flavor and tender crispiness. Broiling, Pan-frying, Baking, Microwaving are good ways of cooking bacon. Because of its high fat content and intense flavor, a little goes along way. Fully cooked, smoked pork loin that comes from the lean, the tender eye of the loin, which is in the middle of the back. Delicious as a breakfast meat, on a sandwich, on pizza or in a salad Country-Style Ribs Cut from the sirloin or rib end of the pork loin. Often found with various spices and/or seasonings and a golden crust. From this section, we get tenderloin, Canadian Bacon, Pork Chops, Cutlets , Loin Roast, Crown Roast, Back Ribs, Country Style Ribs, Pork Rib Roast. The hock is the lower, meaty portion of the front leg and contains two round shank bones. Provides a rich, smoky flavor used for flavoring soups, stews, vegetables. Hocks are best when they are so tender, the meat falls off the bone. They include a lot of meat and a little bit of the tenderloin area. These are the easiest to cook because they are so easy to prepare and they all cook the same way. This is from the rib area of the loin, so it has lots of fat, meaning it has lots of flavor. This is the equivalent of a standing beef rib roast or a rack of lamb. Roasting or Barbecuing are good methods of cooking this meat. It should also be 'Frenched' meaning the meat is cut away from the end of each rib, exposing the bone. From here comes sausage, ground pork, blade steak and shoulder meat. Roasted, Braised, Barbecued methods all work great with this meat, producing a very tender meat. Side From the side of the pig, comes spareribs, bacon and the belly. Spareribs Come from the belly of the hog and are known for their delicious, meaty pork flavor. Best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. Pork should be cooked to somewhere between 145F and 150F. The USDA says that when cooking pork at home to cook it between 160F and 165F, however this usually produces dry meat. And meat will continue cooking after it has been removed from the heat, so it is best if you take the meat away from the heat at somewhere between 145F and 155 F The bacteria, Trichinae, which causes Trichinosis, is killed at 138 degrees, but it is still safe to at least cook it to 145F.
Different types of lamb: Baby Lam (Hothouse Lamb): Lamb that has been fed on milk and is not more than 10 weeks old and is less than 20 pounds. Spring/Easter Lamb: These lambs are several months old and usually between 20 and 40 pounds. Lamb: These are five months to one year old and the age that lamb is most often sold at. There are many varieties of cooking methods to use on these. Cuts are larger, darker red, with a very noticeable flavor. Also good for ethnic dishes and also n...
|
http://csua.com/feed/