Pork is one of the most commonly consumed meats in the world, both for its ease of production and for its versatility in cooking. Think about how much bacon is consumed globally on a daily basis. Add in some sausage and that number grows dramatically. Not to mention ham sandwiches…

Pork is not just fatty cured goodness, however. For fall weather cooking, there are few things that are better than a slow-roasted pork loin.

Unlike beef, which is divided into eight primal parts, the pig is only broken down into four. The first two sections are the shoulder and the belly…mmmm, bacon. The hind leg or ham is the largest of the four. The back, or loin, comes next, and is and is probably the most popular.

The loin can be sold whole or cut into three parts called the sirloin end, the center-cut loin, and the blade end. If you are someone who enjoys a nice pork roast, this is the section that your roast comes from. It is also the same section of the pig that produces your favorite bone-in chops, and the always impressive crown roast.

Because it is so lean, the cuts from the back area of the pig can tend to dry out if not cooked correctly. As a general rule, pork should be cooked to a final temperature of 150-165º Fahrenheit. To ensure you don’t end up with a dry roast, remove it from the oven when the internal temperature reaches 145-155º Fahrenheit. And then let it rest for 20 to 30 minutes. The carryover heat will keep the roast cooking to achieve the proper temperature without over-cooking. Brining the meat before roasting can also be helpful.

Choose pork for Fall weather cooking because it’s flavor stands up well to the sweet flavors that go with the fall. Apples, maple syrup, sweet potatoes, and cinnamon all compliment any pork entrée.

For a perfect example, check out this recipe for Stuffed Roast Pork Loin with Figs, on our blog, The Kitchen Table.

Chances are good that you have seen steaks labeled London Broil almost anywhere that sells meat.

The true definition of London Broil can be tricky, because it doesn’t actually refer to a specific cut of meat. London Broil refers to the preparation, mainly a grilled flank steak that has been marinated in a tangy sauce.

What you see in the butcher’s case labeled London Broil is actually a less tender steak. It can come from the top round, sirloin, or even the shoulder. All of these cuts are best served when marinated.

And they are some of the most popular steaks sold because they are relatively cheap and can be cooked using dry heat methods, like grilling.

Because this cut of beef is very lean, a wet or dry marinade is required for a juicy and tasty steak.

The sirloin is located by the hip on the top side of the hindquarter. It is one of the biggest cuts of the animal and can weigh about 30 pounds. Most sirloin arrives boneless and can be called by all sorts of names: top butt steak, top sirloin butt, sirloin butt steak, hip sirloin, or center cut sirloin as well as London Broil.

And, London Broil is the perfect cut for tailgating since you can cook more than one at a time and sliced it up to eat as is or put on a fresh roll for sandwiches . Give this marinade a try at your next get together…

London Broil Bourbon Marinade
Adapted from The Complete Meat Cookbook
by Bruce Aidells and Denis Kelly
Begin this recipe the day before you plan to serve it, so the meat has time to marinate. Read more…

You can find New York steaks on most restaurant menus. Why is that, you may ask? Because New York Steaks are one of the most tasty and tender steaks you can buy. Of course, as with all meats, how you prepare them can have a huge impact on taste and tenderness.

New York steaks are cut from the short loin area of the cow, which is located in the middle of the back. This area gets very little exercise, and results in very tender meat.

There is a T-shaped bone that separates the tenderloin, or fillet, muscle from the larger top loin—otherwise known as the strip, or New York.

A boneless top loin steak is what we usually refer to as a New York Steak. But it can go by many other names such as: Kansas City steak, New York strip steak, boneless club steak or plain old strip steak.

No matter what you call them, these steaks are best prepared over a grill or seared in a hot pan. Their flesh is firm enough that you could marinate a New York if you wanted to. But you can’t go wrong with simple salt and pepper…and maybe a good bottle of Cab.

For one of our favorite steak recipes see our What’s for Dinner Wednesday Chimichurri post. Read more…

Many people consider lamb to be a special occasion meat, which can make sense. A roast leg of lamb can feed a crowd, and a rack of lamb can be a once-in-a-while treat because of the price tag. However, lamb is a versatile, flavorful, and tender meat that is perfect for everyday eating.

For a long time farmers have been breeding their sheep specifically to produce higher quality meat, so most of the lamb we buy today is tender and easy to cook using high dry heat. There are a few exceptions: the shoulder area cuts and the shanks are better cooked using a moist heat method—or braised to make them tender.

Lamb comes from animals that are between five and twelve months of age. Since lamb is much smaller than beef, it’s cuts are easier to understand. The five primal cuts are Shoulder, Forelegs and Breast, ribs, loin, and hind leg.

Leg of lamb can be extremely versatile. A boneless leg of lamb is great on the grill or stuffed, rolled and roasted. In a pinch, it can even be cut into cubes for stew.

By far, the most tender cuts come from the ribs and loin, and the most well-known of those are loin chops and rack of lamb.

Roasting a rack of lamb is super-easy. If you choose to give it a shot, make sure to ask your butcher to remove the chine bone, so that you will actually be able to cut the rack into individual chops when serving.

All racks of lamb come frenched which means that the fat between the bones has been removed. A frenched rack of lamb weighs approximately one to one and a half pounds  and should feed two people.

Herb-Crusted Roast Rack of Lamb
Adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly

Read more…