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The following points should be considered when purchasing cuts of beef: Lean boneless cuts yield up to 4 servings per pound. Beef cuts with some bone yield up to 3 servings per pound.

Learning about various cuts can make shopping for beef a much easier experience. A general knowledge of beef cuts and how they are best used will help you select the proper cut for a particular recipe.

Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.

Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.

Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or specialty meat market, but may require special ordering.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

The stir-frying process requires high heat and the tossing and stirring of ingredients in a large pan to ensure quick and even cooking. A wok is the traditional type of pan to use for stir-frying because it has deep tapered sides which allows food to be stirred and tossed easily.

People often use the terms barbecuing and grilling interchangeably, but they are two completely different cooking processes. While grilling refers to food that is cooked directly over high heat, barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.

General Guidelines | Charcoal Grill | Gas Grill | Doneness Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.

Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

We have some great beef recipes, including appetizers and casseroles. Check out these easy recipes that your family will enjoy.

Use this alcohol substitution and conversion chart to select ingredient substitutes when you do not want to use alcohol in recipes that call for the use of alcohol. Alcohol Substitutes for Cooking Type of Alcohol Substitute Amaretto Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Italian soda syrup.

Marinating | Marinades | Rubs | Rub Spices and Seasonings Marinating Soaking various cuts of meat in a marinade is a good method for adding flavor as well as helping to tenderize the meat.

Marinating | Marinades | Rubs | Rub Spices and Seasonings Marinating Soaking various cuts of meat in a marinade is a good method for adding flavor as well as helping to tenderize the meat.

There are many varieties of pre-made sauces available in food stores and specialty shops that can be used with all varieties of pasta. Experimenting with the pre-made sauces will be the best way to determine what fits your personal preference.

Whether you are serving classic cheese fondue or delectable chocolate dipping sauce, there are basic guidelines on how to fondue. We provide you with a good understanding of the fondue pot, accessories, safety procedures, and great ideas on dipping sauces and foods.

How to Make Stuffing Ingredients | Prepare | Cooking | Other Meats | Safety | Tips Stuffing is a side dish commonly associated with turkey and Thanksgiving but it can also be enjoyed throughout the year and with many types of meat.

Hams | Raw Hams | Specialty Ham | Miscellaneous Hams Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.

Cheeses of France: Abbaye de Bellocq to Butte Abbaye de Bellocq A sheep's milk cheese from the Basque region of France. It is made in the Benedictine Monastery, Abbaye de Notre Dame de Bellocq.

Types of Dips | Common Base Ingredients Dips are most often prepared with a mixture of ingredients that complement other foods including raw vegetables, chips, crackers, or toast, which are dipped into the mixture; hence the name, dip.