Filet mignon is a prized cut of beef that comes from the short loin, which is found inside the cow's rib cage. Since this muscle is not toughened by exercise, the meat itself is very tender. How to Cook Filet Mignon You'll find a detailed ingredient list and step-by-step instructi...
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Regardless, the key here is a little planning before you start butchering your whole pork loin. Since this one cost a bit under 2 dollars per pound, I was determined to make the most of it. Buying a whole pork loin will save you quite a bit. We got ours for $1.97 per pound, but...
Use These Tips To Help You Make The Healthiest Choices: Go lean with protein! The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, chuck shoulder and arm roasts. The leanest pork choices include pork loin, tende...
It’s an easy way to make sure every bite of your steak is juicy and flavorful. The salt draws out moisture initially, then dissolves in it, creating a natural brine that’s reabsorbed, seasoning the steak throughout. Can this method be used on other cuts of meat, like pork chops ...
The one hour will also give the salt enough time to work its way into the meat which is also going to help tenderize the loin. While you are waiting for the steak to warm you can use the time to make a great sauce. Make the Sauce When it comes to steak sauce there isn’t anythi...
5 to 6 seconds • Low Heat (250° to 350°F): 8 to 10 seconds Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel ...
Steak comes in a variety of cuts and grades, and it also offers a surprising range of flavors and textures. Some of these qualities depend on preparation; others depend on how the cow was raised and when it was slaughtered. Typically to make a steak, the meat is butchered in cross-...
After removing the back legs, I cut the pelvis off. I save the pelvis section and use it to make a rabbit stock with the neck and ribcage (mentioned later). After removing the pelvis I then cut through the ribs against the spine. Here I’m using my knife, but I’ve also used sci...