0 I cooked a 4.5 pound pork sirloin pork roast at 400 degrees Fahrenheit for an hour, then turned the temperature down to 375 degrees Fahrenheit for two more hours. Came out amazing!

Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough. I bought the meat pre-cut as "stew meat,"...

15 What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the …

I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tel...

Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork …

Take bright-red ground beef and put it in a freezer for a few days. After taking it out and letting it thaw, it looks fairly red on the outside, but brown on the inside. Why is that? From the ans...

Is there a guide to which types of meat work better with which types of tenderization? Tender cuts like chicken breasts, beef filet, pork loin, and so on don't need any tenderization. THey may be pounded …

I raise my own Grass fed beef (2 pairs so far) and it should not be tough. I would suspect that it was not aged properly or was an older animal. The only issue I have found so far is that connective tissues, …

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks recently, and they always ended up p...

May 7, 2019 · What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week.