What's The Best Meat To Use For ....

"What's The Best Meat To Use For ....?"

American Primal Beef Cuts

Chuck - one of the most common sources for roasts and hamburgers
Rib - short ribs, rib eye steak and prime rib
Loin - subprimals are: Short loin — from which strip steaks are cut,
Sirloin - less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin
Tenderloin - the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks
Round - lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness
Brisket - often associated with barbecue beef brisket.
Shank - used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
Plate - produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
Flank - used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

British Primal Beef Cuts

"What's The Best Pork Cuts To Use For ....?"

American Pork Cuts

Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.
Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
Hand/Arm Shoulder/Arm Picnic - This can be cured on the bone to make a ham, or used in sausages.
Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.
Spare ribs, or spareribs - Taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.

British Pork Cuts

"What's The Best Rice To Use ....?"

Rice Types

Long Grain White Rice Cooks up fluffy and separate. Less fiber, but usually enriched with nutrients, vitamins and minerals.
Medium Grain Rice More amylopectin in the grains and a softer outer layer, so it releases starch during cooking and cooks up creamy.
Short Grain Rice More amylopectin in the grains; releases lots of starch during cooking; sticky and creamy when cooked.
Brown Rice Only the hull is removed during processing; the bran is retained, resulting in more fiber and nutrients. Takes longer to cook than white rice because the outer layer is harder.
Basmati Rice Long grain rice, aromatic (smells like popcorn when cooking), cooks up fluffy and separate.
Wehani Rice Long grain, unpolished brown rice, with a very sweet flavor. Cooks up fluffy and separate.
Jasmine Rice Long grain and aromatic, but with more amylopectin than regular long grain rice, so it cooks up creamier than long grain.
Arborio Rice Short grain rice usually used for risotto. It releases lots of amylopectin during cooking, so the finished dish is creamy and has a great soft mouth-feel.
Wild Rice The seed of a native grass, this 'rice' takes longer to cook than brown rice and has a nutty flavor and chewy texture. It cooks up fluffy and separate, unless you cook it until it 'pops', or the outer covering disintegrates. Then the rice is softer and less separate.
Converted Rice This is rice that has been partially precooked, then dried, so it cooks more quickly. It's a good choice if you aren't picky about your rice quality; you are also guaranteed consistent results. Instant Rice is even more processed; you just rehydrate it by adding it to hot water and letting it stand, covered, until tender.

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