*This is a sponsored post written by me on behalf of Hormel Foods. All opinions are 100% mine.
Today’s meat has a variety of exciting choices. You can probably find more than 100 different cuts of meat in your grocer’s meat case during any of your shopping trips and more than 1,000 names for those cuts if you travel across the United States.
*Image Credit: www.enforcecoveragegroup.com
The problem is that there are specific ways to prepare different kinds of meats and many people don’t know what to do with them once they take them home. Personally, I always have problems preparing meat because I never know how long I should cook it or how to get the best flavors out of it during the cooking process.
*Image Credit: mosthealthyfood.com
Luckily, Hormel Foods Test Kitchen director, Joan Hanson has come up with a tip sheet of information that you can use to prepare different types of meats. In order to ensure accuracy, use a meat thermometer to check the temperature of the meat that you are preparing in order to properly use the “Cooking Temperatures” chart below. It will give more detail on the cooking temperatures that are required to prepare different kinds of meats.
- For better browning, pat dry beef steaks, pork chops, cubes, and roasts with a paper towel.
- When roasting or broiling, place beef or pork on the rack in the broiler or roasting pan to allow fat to drip off during cooking.
- Salt beef or pork after cooking or browning. Salt draws out moisture and inhibits browning.
- Turn steaks, roasts, or chops with tongs. Do not use a fork. This pierces the meat and allows juices to escape.
- Turn ground beef and pork with a spatula. Do not flatten patties when cooking. This allows juices to escape.
- Insert the meat thermometer into the thickest part of the meat, not resting in fat or touching bone.
- The secret to moist meatloaf and meatballs is to mix lightly. Over-mixing will result in a firm, compact texture.
- Roasts become firmer and easier to carve when they are allowed to stand 15 to 20 minutes before carving.
Let’s Discuss-What is your favorite time of meat to eat? Do you have specific methods you use when preparing it? What is the meat that you find most challenging to prepare?
Disclosure: In the spirit of full-disclosure, I’ve partnered with Hormel Foods as part of the Hormel Foods Extended Family Blogger Program. While Hormel Foods provides me material and necessary resources to complete various activities, all statements and sentiment in Tough Cookie Mommy are my own.
© 2013, Tough Cookie Mommy. All rights reserved.
I always have to look at my cookbook when preparing meats. I cook so little now that it is only me that I really don’t cook enough to remember. The tips are handy. Thank you.
GREAT post… I always have to check, too…. This post will go to Pinterest so I can glanz at it anytime I need to cook meat. Thanks for sharing
Awesome post..I was a spoiled only child and I didn’t know how to cook anything when I got out on my own. It was at least a couple of years before I got up the nerve to try cooking meat, because I was scared of food poisoning, lol. I wish I had had internet resources back then to help me out.
My favorite meat to eat is chicken. I can marinade it so many different ways. 🙂
I’m with you, I don’t know how long to cook it so I stopped buying red meat. I love grilling and baking chicken, turkey and fish.
That tip sheet would be nice to have handy in the kitchen.
I never knew to let roasts stand 10 to 15 minutes before carving!
awesome post i have been needing to learn about this!
What a useful post!!!Thank you for sharing
I love pot roast. The way I make it, slow cooker. I add a packet of Lipton Onion Dip mix, onions, potatoes and carrots. The meat cooks so moist and tender and have a whole meal without even turning on the oven 🙂