Meat buying guide

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Contents

1 Beef
2 Pork
3 Poultry
4 Other Meats
5 Related Guides
6 External Links

Guide to Meat

Most people tend to think the only place they can get a decent steak is at a steak house in a major city. That isn't exactly true anymore. If you want to have that in-restaurant meal at home, there are plenty of options to have it delivered to you. These meals are also excellent for corporate gifts, Father's Day gifts and more. However, don't get pigeonholed by beef - our guide has links to many delicious types of meat and poultry, and if you're interested in vegetarian meat alternatives, we have those for you too.

Beef

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.

Pork

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!

Poultry

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.

Other Meats

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.

Related Guides


Food Guide	Pâté Guide	Caviar Guide	Grills Guide	Vegetarian Meat Guide

External Links

Associated Content - A guide to steak cuts and their characteristics.
Wikipedia - A listing of articles about cuts of meat.
Wikipedia - A listing of articles about poultry.


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.