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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.

Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with braising.

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.

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.

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.

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.

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

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.

Cheeses of France: Gabietou to Neufchatel Gabietou Pronounced gah-bee-ay-too, this cheese is a mixture of one-third raw sheep's milk and two-thirds cow's milk. Originating in southwestern France, Gabietou Cheese is formed into wheels that range in weight from 6 to 10 pounds.

  Italian Pasta Sauces | Other Types of Italian Sauces   Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

  White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces   White Sauces In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

Sauces Defined | Other Common Sauce Terms Sauces Defined Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared.

Grilling with Direct Heat | Grilling with Indirect Heat Cooking with direct heat and cooking with indirect heat are the methods most often used when grilling. It is important to understand the differences between the two methods to ensure success when grilling.

Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.

crock pot, slow cooker, slow cooking

Most of the edible fats described below are solid or semisolid at room temperature and most are from animal sources. A small number of plant fats are also naturally solid or semisolid at room temperature.