The Filet Mignon  comes from the tenderloin of the cow. This cut is extremely tender and one of the most expensive.

Porterhouse  or T-bone steak  is lean and one of the more healthy cuts of meat, though not extremely flavorful.

Ribeye  is a tender rib cut. It is marbled with fat and has the best flavor when this fat is cooked until it melts.

New York Strip  or Strip Sirloin  is from the center of the loin. It is finely marbled and has a silky texture.

Hanger Steak  hangs from the diaphragm of the cow. It takes experience to cook but is very prized for its taste.

Ham  is the thigh and rump of the pig or boar and is usually cured.  Varieties include prosciutto ,jamon serrano  and country ham .

Taken from the belly of the pig, bacon  is cured and smoked.  It is not to be confused with Canadian bacon , made from the back, though both are tasty!

Pork chops  usually contain a rib or spinal vertebra and as they are quite lean, they taste better when cooked slowly.  Try braising.

The pork loin  is found between the leg and shoulder.  Loins are usually grilled or baked and are delicious when stuffed  with apples  or other fruits .

Pork ribs  can be smoked, grilled, baked - you name it.  Choose from baby back ribs ,spare ribs ,boneless ribs  and more, and get to cooking!

Chicken  is the most common type of poultry and can be cooked in nearly an infinite number of ways.

While turkey  is clearly identifiable with Thanksgiving, it can certainly be enjoyed any time of year.

Duck meat is usually found on the legs  or breast  (called magret ) and is darker than that of chicken and turkey.

Pheasant  has a gamier flavor than most poultry but is quite lovely.  It can easily dry out, so be sure not to overcook.

Quail  is extremely tender, slightly sweet and is considered a delicacy.  Fry or roast for a special treat.

As cliché as it sounds, alligator meat  actually does taste similar to chicken, but is lower in fat and cholesterol.

Bison  is a real treat - it has half the calories and fat of beef with all the flavor - and more protein!

Mild and delicate, lamb  is a wonderful source of protein and vitamins and is much more tender than mutton.

Ostrich is lean and tender, with a flavor similar to prime quality beef.  Try it in steaks  or burgers .

Venison  is low in fat, calories and cholesterol.  Serve rare or medium rare or else it will become chewy.

Food Guide

Pâté Guide

Caviar Guide

Grills Guide

Vegetarian Meat Guide