Wild Game Meats - How To Choose And How To Cook

For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory, low fat meats. Now, as these meats are becoming more available to the general public, there's been increased interest in how to prepare various cuts, including bison, elk, ostrich, alligator, rattlesnake, and more.

If you're at all doubtful about trying wild game, don't be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They're actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.

Cook Steak

Several dozen varieties of wild game meat are now available, usually via specialty internet providers. Here are just a few examples to consider: ostrich, buffalo, elk, caribou, alligator, and elk. Or, you can try snapping turtle, kangaroo, or llama.

What Type Of Cuts Are Available?

Most of the above examples are available in a variety of cuts. You can typically buy these meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available from specialty internet providers. Many can also be purchased as ribs or racks.

What's The Best Way To Cook?

Wild game meats are just like any red or white meat. If you like marinating meats before cooking, feel free. The only limit is your creativity. Use the exact same marinades as any traditional meats.

As for the actual cooking process, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don't like wild game meats is because they're overcooked. These meats can be grilled, roasted, pan seared ... the exact same manner you'd cook other red meats.

Recipes for traditional meats are easily substituted with any wild game . We've prepared various chili, stew, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!

Wild Game Meats - How To Choose And How To Cook

Wild game meats are now more easily available than ever, and waiting for you to try with your favorite meat and poultry recipes. For more information, including availability and free recipes, stop by our resource site devoted to Wild Game Meats.

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Wild Game Meats - How To Choose And How To Cook

For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory, low fat meats. Now, as these meats are becoming more available to the general public, there's been increased interest in how to prepare various cuts, including bison, elk, ostrich, alligator, rattlesnake, and more.

If you're at all doubtful about trying wild game, don't be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They're actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.

Several dozen varieties of wild game meat are now available, usually via specialty internet providers. Here are just a few examples to consider: ostrich, buffalo, elk, caribou, alligator, and elk. Or, you can try snapping turtle, kangaroo, or llama.

What Type Of Cuts Are Available?

Most of the above examples are available in a variety of cuts. You can typically buy these meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available from specialty internet providers. Many can also be purchased as ribs or racks.

What's The Best Way To Cook?

Wild game meats are just like any red or white meat. If you like marinating meats before cooking, feel free. The only limit is your creativity. Use the exact same marinades as any traditional meats.

As for the actual cooking process, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don't like wild game meats is because they're overcooked. These meats can be grilled, roasted, pan seared ... the exact same manner you'd cook other red meats.

Recipes for traditional meats are easily substituted with any wild game . We've prepared various chili, stew, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!

Wild game meats are now more easily available than ever, and waiting for you to try with your favorite meat and poultry recipes. For more information, including availability and free recipes, stop by our resource site devoted to Wild Game Meats.

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How to Choose a Steak - Understanding the Different Names and Cuts of Steak!

It can be overwhelming staring at that butcher counter, not having a clue what all those names mean. Here's a quick guide to help!

Buying a great steak

Choosing the right cut of steak has a lot to do with the eventual success of the meal, but if you're like a lot of people, you don't have much of an idea what all those names at the meat counter really mean!

If you imagine a cow, the very front and the very back--and all of the bottom--that's no good for steak! For steak you need meat with very little connective tissue, and hopefully lots of marbling. You don't want any muscle groups that are doing a lot of heavy work. The shoulder (chuck) one of the tastiest cuts of meat, is riddled with connective tissue, and as a result is very ornery and chewy!

RIB

The good stuff starts just behind the chuck at the rib. This is the prime rib area, and is steaks cut off of the prime rib are very well marbled, and incredibly tasty. Two common cuts are the rib steak and the rib eye.

LOIN

Just behind the rib is the loin, and the loin is home to the well known, very tender, and pretty tasty cuts the tenderloin, the T bone, the porterhouse and the strip loin. These are all very grill-able and tender, and also about the most expensive of all steaks.

SIRLOIN

The sirloin is a bit tougher, but still acceptable, and also very flavorful. Try to get bone in steaks with a flat bone as versus a round bone, as this indicates that the sirloin was cut closer to the loin.

ROUND

The round is the back and upper leg of the cow. The top round is OK for steaks but forget about the bottom round and especially the eye of round.

Just remember, the best steaks are from the top and the middle, and the farther you get away from there-the tougher but cheaper it gets!

John D Lee is the chef owner of the Salsa Kitchen Mexican restaurant http://www.thesalsakitchen.com and a passionate and curious cook.

For more on steak and cooking steak: http://hubpages.com/hub/Cuts_of_steak_explained_Which_kind_of_steak_is_best

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How to choose the best cooking grill for BBQ

For most Americans, barbecue grill is not just food and have a good time with friends and family, has a social activity. And a barbecue is a good quality, not enough fun for the spectators. So if you're new to this fun barbecue together, this article gives you some tips on how to choose a barbecue for outdoor cooking well.

The first thing you needwhich will determine the grid fuel best fits your needs: appropriate, are coal, gas or electric models.

Gas Grill

Grilling is often confused with the smoke. But the two are not really the same thing. Grilling is cooking meat when warm and very close to the fire within minutes. In this way, your steaks are often slightly burnt and dry. And gas grills are the best choice for this type of cooking.

CharcoalGrills

If you smoke the meat, use the indirect cooking with heat or smoke - sometimes in a large bowl lid closed. The result is spicy smoked meat, all infused smell of charcoal or wood chips in it (depending on the type of fuel burner you have). It's when coal is characterized.

Grills

Even if gas cooking grill faster, and coal are generally slow cookers that are meatthe salty taste of smoking, there are also electric grills. This is good if your deck or patio set not to smoke or dangerous gases that come out after taking the coals or gas grill burner.

Electric grills also eliminates many tedious work of cleaning and are a good choice for people in this way, the ease of having a barbecue in a clean and cook. The disadvantage is that you can make the most delicious barbecue will always be gas or coal could beVersions.

Completion

Although there is wide choice of grills to choose from, the selection is not too difficult if you start to reduce the possible use of each. When buying a barbecue, both in local stores or online, keep in mind also the preferences and style of cooking.

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