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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.

Pork Steaks Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast.

Steaks Lamb steaks are usually cut from the leg. Small, expensive steaks are cut from the loin and are known as medallions or noisettes.

Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination of the two) depends on the cut of beef and the quality of the meat.

Grilling Salmon Steaks and Fillets | Grilling a Whole SalmonGrilling Tips | Food and Grill Safety Salmon is an anadromous fish, which means that it is born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

Miscellaneous CutsSome fresh beef cuts or scraps are ground, rolled, tenderized, cubed, or sliced in food stores or meat markets into various products that add convenience for the consumer.

Tips on Selecting Cuts | Terms | Description of Cuts | Inspection and GradingRead the Label | Look and Feel | Quantity to Buy | Purchasing in Quantity When shopping for pork there are several things that you need to consider so that you will be assured of purchasing the correct quantity, quality and type of pork to satisfy your needs.

Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking.

Stuffing can be used in crown roasts, extra thick chops or steaks, rolled roasts or rolled into flattened tenderloin. The stuffing can be made from a simple bread base or a wild rice mixture, with ingredients such as onions, garlic, lemon, herbs, and spices added for extra flavor.

Steaks and burgers are not the only foods to enjoy on the grill. Add grilled fruits and vegetables to your next cookout menu. Grilling fruit brings out its natural sweetness and the flavor of the grilled vegetables is enhanced when they are lightly charred.

Fish Cuts When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts are described below.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Fresh or thawed pork does not require rinsing before it is cooked because any bacteria on the surface of the meat will be destroyed during the cooking process. Chops and steaks sometimes benefit from being briefly rinsed in cold water to rinse away bone grindings that may occur when the chops and steaks are cut apart.

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.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

Fish cooking times, as well as the correct fish cooking temperature, are extremely important considerations when cooking fish. The optimum flavor and tenderness of the fish can be consistently achieved when care is taken to follow the recommended time and temperature guidelines.

Oven-Broiling | Pan-Broiling Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food (except when pan-broiling) whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

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.