HOME
About Us |
|Sitemap |
Retailers Join Now
E-Mail|Retail Meat Manual
| Meat Spreadsheets | STORE
|
deer, refrigerators, freezers,
knives, cutlery
MeatnPlace Store
|
|
cooking
meats, bbq grills, kitchen aids, cutlery, microwave ovens, gas
grills, barbeque spices, meat marinades, barbeque sauces
Primal Retail Cut Name
Cooking Method Chuck Beef Chuck Arm Pot-Roast Moist Beef Chuck Arm Pot-Roast, Bnls Moist Beef Chuck Arm Steak Moist Beef Chuck Arm Steak, Bnls Moist Beef Chuck 7-Bone Pot-Roast Moist Beef Chuck 7-Bone Steak Dry/Moist Beef Chuck Blade Roast Moist Beef Chuck Blade Steak Dry/Moist Beef Chuck Eye Roast, Bnls Dry/Moist Beef Chuck Mock Tender Roast Moist Beef Chuck Mock Tender Steak Moist Beef Chuck Top Blade Steak, Bnls Dry/Moist Brisket Beef Brisket, Flat Half, Bnls Moist Beef Brisket, Point Half, Bnls Moist Beef Brisket, Whole, Bnls Moist Beef Brisket, Corned Moist Shank Beef Shank Cross Cuts Moist Beef Shank Cross Cuts, Bnls Moist Rib Beef Rib Roast, Large end Dry Beef Rib Roast, Small end Dry Beef Rib Steak, Small end Dry Beef Rib Steak, Small end, Bnls Dry Beef Rib Eye Roast Dry Beef Rib Eye Steak Dry Plate Beef Plate Skirt Steak, Bnls Dry/Moist Beef Plate Short Ribs Moist Loin Beef Loin Top Loin Steak Dry Beef Loin Top Loin Steak, Bnls Dry Beef Loin T-bone Steak Dry Beef Loin Porterhouse Steak Dry Beef Loin Sirloin Flat Bone Steak Dry Beef Loin Top Sirloin Steak Dry Beef Loin Tenderloin Roast Dry Beef Loin Tenderloin Steak Dry Flank Beef Flank Steak Dry/Moist Round Beef Round Steak Moist Beef Round Steak, Bnls Moist Beef Round Top Round Roast Dry Beef Round Top Round Steak Dry Beef Round Bottom Round Roast Dry/Moist Beef Round Bottom Round Steak Moist Beef Round Bottom Round Rump Rst Dry/Moist Beef Round Eye Round Roast Dry/Moist Beef Round Eye Round Steak Dry/Moist Beef Round Tip Roast Dry/Moist Beef Round Tip Steak Dry Beef Round Tip Roast - Cap Off Dry/Moist Beef Round Tip Steak - Cap Off Dry Beef Round Heel of Round Roast Moist Various Beef Cubed Steak Dry/Moist Beef for Stew Moist Ground Beef Dry LAMB
Primal Retail Cut Name
Cooking Method Shoulder Lamb Shoulder Square Cut Dry/Moist Lamb Shoulder Roast, Bnls Dry/Moist Lamb Shoulder Neck Slices Moist Lamb Shoulder Arm Chops Dry/Moist Lamb Shoulder Blade Chops Dry/Moist Breast Lamb Breast Dry/Moist Lamb Breast Riblets Dry/Moist Shank Lamb Shank Moist Rib Lamb Rib Roast Dry Lamb Rib Chops Dry Lamb Rib Chops Frenched Dry Loin Lamb Loin Roast Dry Lamb Loin Chops Dry Lamb Loin Double Chops Dry Leg Lamb Leg Sirloin Chops Dry Lamb Leg Sirloin Half Dry Lamb Leg Center Slice Dry Lamb Leg Frenched Roast Dry Lamb Leg American Roast Dry
VARIETY MEATS Retail Cut Name Cookery Method Brains, Pork Dry/Moist Heart, Beef Dry/Moist Heart, Lamb Dry/Moist Heart, Pork Dry/Moist Kidney, Beef Dry/Moist Kidney, Lamb Dry/Moist Kidney, Pork Dry/Moist Liver, Beef Dry/Moist Liver, Lamb Dry/Moist Liver, Pork Dry/Moist Oxtail, Beef Moist Sweetbreads Dry/Moist Tongue, Beef Dry/Moist Tongue, Lamb Dry/Moist Tongue, Pork Dry/Moist Tripe, Beef Moist PORK Primal Retail Cut Name Cooking Method Jowl Smoked Pork Jowl Moist Shoulder Pork Shoulder Arm Picnic, Whole Dry/Moist Pork Shoulder Arm Roast Dry/Moist Pork Shoulder Arm Steak Dry/Moist Pork Shoulder Blade Boston Roast Dry/Moist Pork Shoulder Blade Steak Dry/Moist Pork Hock Moist Smoked Pork Shoulder Picnic, Whole Dry/Moist Smoked Pork Hock Moist Loin Pork Loin Blade Roast Dry/Moist Pork Loin Blade Chops Dry/Moist Pork Loin Blade Chops, Bnls Dry/Moist Pork Loin Country Style Ribs Dry/Moist Pork Loin Back Ribs Dry/Moist Pork Loin Rib Roast Dry Pork Loin Rib Chops Dry Pork Loin Center Loin Roast Dry Pork Loin Chops Dry Pork Loin Top Loin Chops Dry Pork Loin Top Loin Chops, Bnls Dry Pork Loin Top Loin Roast, Bnls Dry Pork Loin Butterfly Chops Dry Pork Loin Sirloin Roast Dry Pork Loin Sirloin Chops Dry Pork Loin Sirloin Cutlets Dry Pork Loin Tenderloin, Whole Dry Smoked Pork Loin Canadian Style Bacon Dry Smoked Pork Loin Rib Chop Dry Smoked Pork Loin Chop Dry Side Fresh Side Pork Sliced Dry/Moist Slab Bacon Dry Sliced Bacon Dry Spareribs Pork Spareribs Dry/Moist Ham/Leg Pork Fresh Ham Rump Portion Dry/Moist Pork Fresh Ham Center Slice Dry/Moist Pork Fresh Ham Shank Portion Dry/Moist Smoked Ham, Bnls Dry Smoked Ham Rump Portion Dry Smoked Ham Center Slice Dry Smoked Ham Shank Portion Dry Misc Pork Cubed Steak Dry/Moist Ground Pork Dry Pork Sausage Links Dry Sausage Dry
|About Us |
|Sitemap |
Retailers Join Now || Retail Meat Manual
| Meat
Spreadsheets | STORE
|E-Mail
|
DRY METHODS.
Roasting
Roasting is to cook foods by surrounding them in dry heat usually in an
oven or by spit roasting over an open fire or on an outdoor grill.
Broiling
Broiling is to cook foods at a high temperature with an overhead heat
source, four to six inches below the heat source. meat is usually only
turned once during cooking
Grilling
Grilling is done an on open grid or grate over a heat source. The heat
source can be electric,charcoal, or a gas flame.
Sauteing
Sauteing is to cook fast in a small amount of fat. The pan should be
preheated to allow the food to be seared quickly.
Frying
There are two types of frying:
Pan frying is done in a moderate amount of fat over moderate
heat. This method is used for larger pieces of meat, turned more than
once during cooking.
Deep fat frying is to fry foods completely submerged in fat, meat
must be fried at 350°F to 360°F
degrees to minimize fat absorption.
MOIST METHODS.
Boiling
Boiling is cooking in liquid at 212 °F at
sea level. The liquid may be water, a seasoned liquid, wine, stock, or a
mixture
Simmering
Simmering is cooking in a liquid just below the boiling point. The
temperature of the liquid is 185 °F to 205
°F
Poaching
Poaching is to cook in a liquid that is not actually bubbling at 165°F
to 180 °F It is usually used to cook delicate foods such as fish and
eggs.
Steaming
Steaming is cooking foods by exposing them directly to steam, on a rack
above boiling liquid, by wrapping foods tightly, or in a covered pan
allowing the food to cook in its own steam, it is a good method for
fish, not meat.
Blanching
To cook food items briefly in boiling water is known as blanching, meats
are placed in cold water and brought to a boil or placed directly into
boiling water. After a brief cooking time they are removed and plunged
in icewater to stop the cooking process and to set color. Meats are
blanched briefly to leach out impurities or salt.
