Tag: Meat guide

In many parts of South Asia and the Caribbean, the word 'mutton' is used to refer to goat meat, a regional naming convention that often causes confusion for those in Western countries where mutton specifically means adult sheep meat. This simple linguistic difference is the root of a much deeper set of culinary distinctions between these two types of red meat. Understanding the real differences in origin, taste, and texture is key to preparing and appreciating each one properly.

A half rack of pork baby back ribs typically contains 6 bones, but this number can vary depending on the animal and specific cut. The seemingly simple question, "How many is a half rack of ribs?", has a surprisingly nuanced answer that depends on what kind of ribs you're cooking or ordering.

Originating from the cow's short loin, a muscle that does little work, the strip steak is a naturally tender cut with a bold beefy flavor. This article explores the nuanced pros and cons of strip steak to help you decide if it's the perfect choice for your next meal.

Ground round beef originates from the hindquarters, or 'round primal,' of the cow, a muscular area that results in a significantly leaner ground meat compared to standard ground beef. This distinction in sourcing provides a leaner profile ideal for specific culinary applications.

According to culinary experts, determining the right amount of protein per person is the key to successful meal planning and reducing food waste. This guide will explain precisely how much beef to feed 4 people, outlining the perfect serving size for any cut, from roasts and steaks to ground beef.

The diet of a cow directly influences the taste and texture of its meat. A high-calorie, grain-based diet, for instance, gives grain-fed beef a distinctly buttery flavor and exceptional tenderness, making it a favorite for many chefs and home cooks.

Depending on the country, the definition of lomo can vary dramatically, referring to either pork or beef. What kind of meat is lomo is a question with a complex answer, as it can refer to Spanish cured pork loin or South American beef tenderloin.

According to the American Lamb Board, a 3-ounce serving of American lamb is considered lean, with only about 160 calories. When planning a nutritious meal, many home cooks want to know which part of lamb is less fatty to make the healthiest choice.

Originating from the shin or leg, gravy beef is naturally a leaner cut with a lower fat content than other popular stewing meats like chuck steak. For many home cooks prioritizing nutrition, this prompts the question: is gravy beef low in fat, and how can it be used to create healthier slow-cooked dishes?

According to USDA regulations, extra lean ground beef must have less than 5 grams of total fat per 100-gram serving, whereas lean beef must have less than 10 grams. The question of what's better, lean or extra lean beef, depends heavily on your priorities for health, flavor, and cooking methods.