Search Results for “disection”

Lamb – Disection

CLICK HERE for cuts from other animals From Adam Danforth

CLICK HERE for cuts from other animals Chicken needs to cook longer and should be at the back of the oven when baking. Internal temp should reach 175º Breast cooks for a shorter period of time, and in the front of the oven, or it will become dry. Internal temp should reach 160º Together they … Continue reading “Chicken Parts – Disection”

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy. Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page. INGREDIENTS * 1 large piece Bone in Prime Rib Roast – Large End (see list below) 3/4 C red wine 2 C beef stock … Continue reading “Robert’s Prime Rib”

Tips: Cow Parts – Dissection

CLICK HERE for cuts from other animals See also Tips: Burgers and Tips: Steaks and Cow Parts Meat Grades • Longue ? • Sterling . Restaurant Quality . More expensive than Prime, but worth it. • Prime . Omaha Steaks . Very expensive . Best for home chefs . Lots of marbling . About $3 … Continue reading “Tips: Cow Parts – Dissection”

Tips: Pig Parts – Dissection

CLICK HERE for cuts from other animals From America’s Test Kitchen and Sugar Mountain Farm. Ever wonder where Ham Hocks come from? What’s the difference between the ribs and the spare ribs? What’s the difference between the loin and the center loin? Here is a picture and an explanation of the Pig Parts and how … Continue reading “Tips: Pig Parts – Dissection”

Tips: Steak

All Steaks in General Buy in October/November because price drops. They are “out of season” cause Grilling Season is over. You can also buy roast beef and cut your own steaks. Freeze them overnight, then seal them in a vacuum bag and they will be good for another 8 months. Flank Steak asdf Filet Mignon … Continue reading “Tips: Steak”