1. PaiDom Meats Cooking Tips Because of this difference in fat content, pasturefinished meats areeasier to dry out during the cooking process. Some folks believe http://www.paidom.com/cooking_tips.htm

Most folks have little experience preparing pasture-finished meats. Therefore, we have compiled a few pointers to insure that your first experience is a pleasing one. Our meats are very different from the grain-fattened ones that are sold in the supermarket or most health food stores, even if those meats are organic. You see, besides being free of animal by-products, hormones, antibiotics, and other drugs, our meats are finished on pasture, so they do not contain the same fat found in grain-fed meats. Instead, they contain higher levels of Omega-3 and conjugated linoleic acids than grain-finished animals. The result is a leaner, more nutritious cut of meat. Because of this difference in fat content, pasture-finished meats are easier to dry out during the cooking process. Some folks believe that this type of meat is always tough and chewy. This toughness, however, is usually the result of improper cooking, not the fact that the meat was grown without grain. By following these basic cooking tips, we believe you will agree that not only are pasture-finished meats more healthful, but they also have a superior flavor! These tips are only suggestions. Feel free to try your own recipes or experiment. Now, man those grills (or woman them) and hearty cooking to all!

2. Meats: Cooking And Serving Search our site Home Resources - Solutions- Food Safety - meats cooking and Serving, http://www.fsafood.com/fsacom/Resources/Solutions/Food Safety/Meats: Cooking and

Login Contact Us Site Map Search our site: Home Resources Solutions Food Safety -> Meats: Cooking and Serving Market Report Hot Topics Solutions Seasonal Products ... Rio Viejo Cheese Site Best Viewed with: Internet Explorer 5.5+ 800x600 or higher resolution 16-bit color depth Meats: Cooking and Serving Center-of-the-plate menu items are your most expensive food cost item. They are also easy to mishandle - resulting in an expensive (and unsatisfactory) mistake. Review these guidelines on selecting, preparating and serving meats. Purchasing Beef Fresh beef (not vacuum-packed) is bright cherry red and will be firm and elastic to the touch. Vacuum-packaged beef will be dark red, even slightly purplish. Make sure the beef arrives sealed; if the seal is broken, reject the meat. Vacuum-packaged beef may have an unusual odor because of no oxygen. The odor will disappear in 15-30 minutes after opening. Storing Beef Beef should be stored between 28° and 32°F. Beef will absorb odors. Unopened vacuum-packaged meat has a 21-day storage life in the refrigerator; once open the storage life is 2-3 days. Frozen beef may be stored for 6 months at 0°F.

3. Hatfield Quality Meats Cooking Tips http://www.hatfieldqualitymeats.com/Kitchen/CookingTips_Index.htm

4. Rubs, Seasoning For Your Meats Cooking Pleasures The skin cooks nice and crisp. Remember to baste during cooking. Rub into pork ribs.Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking. http://www.mwis.net/~recipeman/rubs.htm

Seasoning RUBS for your pleasure Return to Home Page

5. Wis River Meats: Cooking And Handling Ideas Always defrost and marinade meats at refrigerator temperatures!! Defrosting Meat.All meat should be defrosted in the refrigerator, or during the cooking cycle. http://www.wisconsinrivermeats.com/hndlcook.htm

This site is no longer active or supported.... please check back with us at a later time. Grilling Beef Roasting Beef Cooking Pork Food Safety ... Defrosting Meat We are pleased to bring you these recommendations for proper storage, handling, and cooking procedures. We are always pleased to provide any advice we can to our clients to improve the quality and safety of their meals. If you have any questions not answered here, please send them email via our feedback page. Grilling Beef Prepare charcoal for grilling. When coals are medium, ash-covered, spread in single layer. Position cooking grid. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for MEDIUM heat.) Season beef as desired. Place on cooking grid directly over coals. Grill according to chart below, turning occasionally. (Gas grill brands vary greatly; consult owner’s manual for grilling guidelines.) Beef Cut Thickness Approximate Total Cooking Time Uncovered (medium rare to medium) Ribeye Steak 3/4 inch 6 to 8 minutes 1 inch 11 to 14 minutes Porterhouse/T-bone 3/4 inch 10 to 12 minutes 1 inch 14 to 16 minutes Top Loin Steak, boneless

6. Mixed Meats Recipes And Cooking The sites above have been reviewed and are some of the best recipesites on the net for Mixed meats cooking. Please contact the http://www.1try.com/recipes_m/Mixed_Meats.html

recipes home free clip art web search: cook books discount cookbooks Recipes and Cooking Welcome to 1try.com's cooking recipes and food ingredients. Click on a link below to find Mixed Meats sites with cook books, recipes, and more. If there are recipes or cooking tips for food you want included, please email us. You can also purchase Mixed Meats Cookbooks by visiting amazon.com. If you have cooking tips or a recipe site you want to see added to 1try.com please let us know. Thanks for visiting! Mixed Meats Mixed Meats - Find the Net's Top Recipe Sites Cooking Recipes Portal - A specialized cooking site links directory and search engine. Soul 'N Kitchen - Cookbook author and home entertainment specialist Joyce White serves up weekly food and living features. Web's Best Recipes - Contains links to specific recipes, arranged by type. Grandma's Stew Recipes - Assorted collection presented. Sandwich Recipes - A collection of sandwich, pita and wrap recipes, alphabetically indexed. Cuisine du Monde - Recipes classified by country, with glossary, units converter, and mailing list for updates. The sites above have been reviewed and are some of the best recipe sites on the net for Mixed Meats cooking. Please contact the sites individually if you don't find the particular food or ingredients you need. You can also try using our

7. COOKING FROZEN AND THAWED MEATS COOKING FROZEN AND THAWED MEATS. The principle of using lower temperaturescooking is equally applicable to all meats. Frozen Roasts. http://www.tpub.com/mms/72.htm

Click here to make tpub.com your Home Page COOKING FROZEN AND THAWED MEATS tpub.com Updates Back Home Up ... Next COOKING FROZEN AND THAWED MEATS Most cuts of meats should be thawed or tempered before they are cooked. Bulk ground beef, diced meat, and Swiss steak should be completely thawed before they are cooked. Thawed meats and meats cooked while frozen are prepared exactly as chilled meats. The principle of using lower temperatures cooking is equally applicable to all meats. Frozen Roasts If cooked in the frozen state, roasts will require approximately one-third to one-half additional cooking time. Seasoning should be delayed until the outside is somewhat thawed and the surface is sufficiently moist to retain salt, pepper, and flour. The insertion of the meat thermometer can be delayed until the roasts are partially thawed. Ground Meats, Diced Meats, and Swiss Steak Ground meats, diced meats, and Swiss steak must be completely thawed before cooking. Beef pattie mix used for meatballs, meat patties, and meat loaf requires mixing with other ingredients and shaping before cooking. Since diced meats used in stews or other recipes often are dredged in flour and seasonings before browning, they must be thawed. Swiss steak also requires thawing before cooking. Preformed beef patties with soy, 100 percent hamburger patties, grill steak pork chops, and beef patties require tempering before cooking.

8. The Cooking Inn : Cooking Meats Cooking Meats Tenderness and Appropriate Cooking Methods The heat of cooking affectstenderness in two ways 1. It tenderizes connective tissue, if moisture is http://www.thecookinginn.com/chm.html

Cooking Meats Tenderness and Appropriate Cooking Methods The heat of cooking affects tenderness in two ways: It tenderizes connective tissue, if moisture is present and cooking is slow. It toughens protein. Even meats low in connective tissue can be tough if cooked at excessively high heats for too long. The principle of low-heat cooking High heat toughens and shrinks protein and results in excessive moisture loss. Therefore, low heat cooking should be the general practice for most meat cooking methods. Broiling seems to be a contradiction to this rule. The reason that carefully broiled meat stays tender is that it is done quickly. It takes time for the heat to be conducted to the interior of the meat, so the inside never gets very hot. Meat broiled well done, however, is likely to be dry. Roasts cooked at low temperature have better yields than those roasted at high heat. That is, they shrink less and lose less moisture. Moist heat penetrates more quickly than dry heat. Meat should be simmered, never boiled.

9. Cooking Advice For Whiteholme Organic Meats Cooking Advice. http://www.whiteholmefarm.com/cooking_advice.htm

10. Timely Topic: Cooking Temperatures For Meats Cooking Temperatures for Meats. Here are some updated internal cookingtemperatures established by USDA Food Safety and Inspection http://www.oznet.ksu.edu/dp_fnut/_timely/CTMEAT.htm

Cooking Temperatures for Meats Here are some updated internal cooking temperatures established by USDA Food Safety and Inspection Service for various meat items. These temperatures are recommended for consumers cooking meat products at home. Other temperatures may be recommended for food processing or foodservice operations. Product Temperature (F) Fresh Beef, Veal, Lamb Ground Products like hamburger (prepared as patties, meat loaf, meatballs, etc. 160 F. Cook until no longer pink Non-ground products like roasts: Medium Rare 145 F Medium 160 F Well Done 170 F Fresh Pork All cuts including ground product Medium 160 F Well Done 170 F Poultry Ground Chicken, Turkey 165 F Whole Chicken, Turkey Medium, Unstuffed 170 F Well Done 180 F Whole bird with stuffing (stuffing must reach 165 F) 180 F Poultry breast, roasts 170 F Thighs, Wings Cook until juices run clear Ham Fresh (raw) 160 F Fully cooked, to reheat 140 F Karen Penner, Ph.D. Extension Specialist, Food Science 11/93 File: CONSUMER FOOD MANAGEMENT/ Safe Food Handling

11. Galactic Restaurant Cooking Temperatures For Meats Cooking Temperatures For Meats. Cook the meats thoroughly, but don'tover cook them. Heat kills bacteria, but too much heat causes http://www.acaciart.com/recipes/tip2.html

Cooking Temperatures For Meats Cook the meats thoroughly, but don't over cook them. Heat kills bacteria, but too much heat causes meat, poultry and fish to to become hard and tasteless. Use a meat thermometer in the thickest part of the meat, but make sure that it doesn't touch the bone or you will get a false reading. The USDA says to cook your meat at least to the following internal temperatures. Beef, Pork, Lamb and Veal 160F Poultry 180F Stuffing 165F Boneless turkey roast 170F to 175F Fish and seafood 145F To reduce the formation of harmful stuff in your food, microwave your meat, poultry or fish on high for 30 to 90 seconds or until the juices start to flow. Then pour them off before you start cooking. Please send comments to comments@acaciart.com

12. Recipes, Cooking & Culinary Directory: Mixed Meats Cooking/Soups and Stews/Mixed Meats Chef2Chef international culinary directoryto recipes and cooking. Z2 Home Cooking Soups and Stews Mixed Meats. http://chef2chef.com/dir/Cooking/Soups_and_Stews/Mixed_Meats/

Chef2Chef RECIPE CLUB and Newsletters E-Mail this Page Advertising Add URL ... Contact Us Looking for something in particular? the entire directory only this category More search options document.write(t1); document.write(t2); DIRECTORY INDEX ADD A LINK MODIFY A LINK MyLINKS ... Soups and Stews : Mixed Meats Sponsored Links: Links: Burgoo A full mixed meat soup making about one gallon, at Virtualcities. http://www.virtualcities.com/ons/ky/x/kyx89013.htm Report Problem Save It Camp Stew Recipe Simple easy recipe using canned items, at About. http://southernfood.about.com/food/southernfood/library/cprec/bl85_2.htm Report Problem Save It Chicken and Sausage Gumbo Uses chicken and sausage in full recipe, at Lisa's Cooking Cache. http://www.designtyme.com/cookingcache/chickenandsausagegumbo.shtml Report Problem Save It Crockpot Brunswick Stew Simple crock pot recipe making eight servings, at About. http://southernfood.about.com/food/southernfood/library/cprec/bl42_8.htm Report Problem Save It Kentucky Burgoo A full and simple recipe using beef, pork, chicken, or game making one gallon of soup, at Cookshoppe. http://cookshoppe.com/recipes/cookshopperecipes.cgi?display:967343376-18662.txt

13. MSU-Northern: Wellness - Cooking Tips: Meats Cooking Tips Meats Return to Cooking Tips http://www.nmclites.edu/wellness/cooking/ct-meats.htm

Wellness Home Page Current News Services Reference Desk ... Site Index Cooking Tips: Meats Return to Cooking Tips Fish Poultry Whether you want to lower your cholesterol level, lose weight or cut down on salt, these cooking tips can make it easier to do all three. Remember, for balanced eating, you need some protein foods every day. Buy fish, chicken, turkey and lean meats more often than fatty beef, lamb, pork and ham, which contain more saturated fat and less meat per pound. Fish Fish is low in sodium, and it generally contains less saturated fat than red meat and about the same (or slightly less) cholesterol. For a cholesterol-lowering diet, this gives fish a slight edge over lean red meat and a definite edge over fatty red meat. That's why it's often recommended that fish be eaten two or three times a week. All fresh and frozen fish are good selections, as is tuna canned in water or rinsed. Uncreamed or smoked herring and sardines, canned in tomato sauce or rinsed, are good choices. Shrimp, lobster, crab, crayfish and most other shellfish are very low in fat. But ounce for ounce, some varieties contain more sodium and cholesterol than do poultry, meat or other fish. Even these can be eaten occasionally within the recommended guidelines of 300 milligrams of cholesterol per day.

14. Bisher's Quality Meats: This Week's Specials h h. BISHER'S QUALITY meats cooking Tips. Beef Roasts (Oven Roasting)such as Prime Rib, Cross Rib, Sirloin –. Place seasoned meat http://www.ramona.com/sponsors/BishersMeat/cooking_tips.htm

h h B ISHER'S Q UALITY M EATS Cooking Tips Place seasoned meat in baking dish into a preheated 500° oven and seer for 15 minutes. Reduce heat to 325° and cook for 15 minutes per pound. Place seasoned roast in hot, oiled skillet until both sides are browned. Place in Crock-Pot with water and beef broth on low and let cook several hours. Add ¼ potatoes and carrots 2 hours before serving and onions 1 hour before serving. Beef Steaks – All of our steaks are cut at 1¼" and are perfect for Grilling or Broiling. They will take about 8 minutes a side for Medium Rare; 10 minutes for Medium-Medium Well. For Pan Frying Steaks, have us split your steak and cook about 3-4 minutes per side. Home This Week's Specials Cooking Tips Freezer Packages ... Contact Us All Rights Reserved

15. Hatfield Quality Meats Cooking Tips http://www.hatfieldfoods.com/Kitchen/CookingTips_Index.htm

16. Gourmet Recipes Warehouse, Cooking Suggestions, Alligator Meats, Ostrich Meats, Buy today, wholesale direct, heart healthy red meats low fat foods, gaame meats are alternatives to beef, poultry, turkey, pork, food products. http://www.gatormall.com/asmf.meats.recipes.html

GatorMall.com Specialty Shopping Malls, Stores, Shops Warehouse Pray for America Buy today, unique exotic animal gifts, cosmetics, health care, gifts, fine leather goods, fashion apparel, belts, boots, feathers, boas, novelty, purses, shoes, wallets, more. CLICK HERE to See Our Unique Specialty Products Guaranteed Secure Gourmet Recipes, Cooking Suggestions, Alligator Meats, Ostrich Meats, Turtle Meats Exciting Exotic Recipes and Cooking Suggestions Great heart healthy red meat recipes for great tasting heart health ostrich, turtle and alligator meats melt in your mouth. Cooking Suggestions Recipes Coming as soon as we can get them online Other Pertinent Websites of interest Exotic Game Meats and Foods Information Retail Meat and Food Item Prices Retail and Wholesale Meats and Food Item Prices Recipes ... ExoticMall.com Note All products meet or exceed USDA Meat Inspection quality standards FLIGHTLESS BIRD MEAT COOKING SUGGESTIONS The following is a concise list of suggestions for Cooking Exotic Meats (Ostrich, Rhea, Emu, Alligator).

17. Holiday Meats: Not Just Turkey Safe food preparation, roasting times and temperatures for many kinds of meat and poultry.Category Home cooking Safety...... Boned and rolled meats require more cooking time per pound than bonein cutsbecause it takes longer for the heat to penetrate through the solid meat. http://hgic.clemson.edu/factsheets/HGIC3565.htm

HGIC 3565 http://hgic.clemson.edu No doubt about it, holiday time is turkey time. Of the 71 million fresh whole turkeys eaten in one year, 58 million (or 82 percent) were served at Thanksgiving and Christmas. Yet numerous other meats are also traditional at holiday gatherings. Some families choose a rib roast, others a ham and some will have the butcher arrange a crown roast of lamb. HGIC 3560, How To Cook Turkey PREPARATION When choosing your holiday meat, be assured that all beef, lamb, pork, veal and poultry sold at your supermarket have been inspected for wholesomeness by the USDA or state inspection systems. Once your purchase is at home, refrigerate it immediately and cook or freeze fresh poultry within a day or two; fresh meats, three to five days. Observe "use-by dates" on hams sealed at the plant; for store-wrapped cooked ham portions, use within three to five days. Cook-before-eating hams have been heat treated to destroy trichinae but must be fully cooked at home within seven days. Wild game bagged by hunters obviously has not been federally or state-inspected so care must be taken to handle it safely. Parasites such as

18. Cooking Meats - Cooking Louisiana cooking Louisiana cooking meats meats are the basis for many mealsas we all know. cooking meats properly is of great importance. http://www.cookinglouisiana.com/Cooking/Meats/cooking-meats.htm

C o o k ... a - Cooking Meats M eats are the basis for many meals as we all know. Your basic meats are beef, pork and chicken. Then from there Louisiana folks have the wild game such as venison, duck, goose, frog legs, turtle, alligator, raccoon and squirrel. If you're not from here I'm sure a few of these wouldn't be on your list of main courses, but us South La. Cooks most certainly will. Frog legs, turtle and alligator are in the seafood section here. Bar-B-Qs, pot roasting, smothering, casseroles, sauce piqaunts, sausages and dressings are some of the favorite cooking methods. Below is a short discussion on cooking, handling and seasoning of meats. For the most part this is a short meat safety course! Cooking meats properly is of great importance. Uncooked and undercooked meats can cause many health problems so follow the guidelines. The most important guideline to stamp on your forehead is; Cook all meats to the proper internal temperature. For Beef and Pork, an internal (center of the thickest part) temperature of no less than

19. Creative Cooking Tips - Microwave Fresh Vegetables cooking instructions for fresh and frozen vegetables, convenience foods, meats, syrups and candies, plus articles on microwave cooking. http://www.creativecomputing1.com/cooking/micro4.htm#top

Refinance now homeowner even if you have bad credit. 185 loc Cookin' Tips Microwave Fresh Vegetables Microwave Terms Cooking Utensils Defrosting Reheating ... Syrup and Candies Important Information regarding using a microwave!!!! The Hidden Hazards Of Microwave Cooking The Proven Dangers of Microwaves Fresh Vegetable Cooking Stir halfway through cooking time. Slightly undercool vegetables and allow 5 minutes standing time. When cooking with salt, place on the bottom of cooking pan. Vegetable Quantity Cooking Time Artichokes (3" in diameter) 5 - 6 min. 2 teaspoons lemon juice and 2 tablespoon water in deep covered glass utensil. Cook upside down. Artichokes 12 - 14 min. 2 teaspoons lemon juice plus 1 cup boiling water in 3 - qt. glass casserole. Cook upside down. Asparagus (4" pieces) 5 - 7 min. 1/4 cup water, 1/4 teaspoon salt in 1 1/2-qt. covered casserole. Beans, Butter 1 lb. 6 - 8 min. 1/2 cup water in 1-qt. covered casserole. Beans, Butter 2 lb. 9 - 11 min. 1/2 cup water in 1 1/2-qt. covered casserole. Beans, Green or Wax 1 lb.

20. Meat - Cooking Louisiana Other meats mentioned in the beginning of this page should be handled ina similar manner. On to cooking Meat Cook me something mister .. http://www.cookinglouisiana.com/Cooking/Meats/meats.htm

HOME What's New Foods of Louisiana Recipes ... Meat info Seafood info Vegetables info Sauces Stocks Cooking Cooking Meat ... Contributions Meat M eat is the basis for many meals as we all know. Your basic meats are beef, pork and chicken. Then from there Louisiana folks have the wild game such as venison, duck, goose, frog legs, turtle, alligator, raccoon and squirrel. If you're not from here I'm sure a few of these wouldn't be on your list of main courses, but us South La. Cooks most certainly will. Frog legs, turtle and alligator are in the seafood section. Bar-B-Qs pot roasting smothering casseroles ... sausages and dressings are some of the favorite cooking methods in south Louisiana. Here's a few meat facts..... Beef Beef is USDA graded as follows (from best downward): Prime, Choice and Select. (Remember PCS). Choice and Select are normally found in your local grocery. Prime is sometimes found in specialty meat markets but usually reserved for restaurants. There are lower grades but you'll not usually find them in your grocery! Un-graded meat is also available and many stores carry it. Is it a good grade? Most probably so, but, you must know that up front so you can modify the way you cook it to compensate for the lower quality! USDA also says ....There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

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