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Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

When pork is grilled or broiled at the proper cooking times and temperature, the meat will have a crisp flavorful outside coating with a moist center. Grilling and broiling are basically the same type of cooking method, using dry heat that quickly cooks the surface of the pork and then slowly moves to the middle.

Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should be cooked.

Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.

Shopping Tips | Thawing Tips | Refrigerating Tips | Freezing TipsHandling and Safety Tips | Marinating Tips | Stuffing Tips | Trimming & Slicing TipsChecking Doneness | Roasting Tips | Frying Tips | Grilling & Broiling TipsSteaming Tips | Stir-fry Tips | Tenderness Tips | Light Tips | Cooking Tips Shopping Tips: Decide how much time and effort you want to use in preparing and cooking the cut you select.

Frying is a dry heat cooking method, which is a quick and simple way of cooking pork. It can be accomplished by the use of two different methods, pan-frying and deep frying.

Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat.

The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull knives are not safe and will produce poor cuts.

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.

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.

Fresh Beans | Fresh Bean Preparation | Fresh Bean Cooking | Fresh Bean TipsDried Beans | Dried Bean Preparation | Dried Bean Cooking Beans A generic name given to various plants in the legume family.

To see information on some of the many chicken products that are available, select one of the items above. Miscellaneous Products Diced Chicken Skinless and boneless chicken diced up into pieces.