Advice from the Butcher
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Specialty & Stuffed Meat Cooking InstructionsMeat Cooking Guidelines:
| Type of Meat: | Remove when Temperature Reads: | Final Temperature when Cooked: (Meat normally continues to cook for several minutes after removing from heat.) |
| Beef, Roast and Steak | Rare: 125 °F Medium Rare: 130 °F Medium: 135 - 140 °F Medium Well: 150 °F Well Done: 155 °F | Rare: 130 °F Medium Rare: 135 °F Medium: 140 - 145 °F Medium Well: 155 °F Well Done: 160 °F |
| Ground Meat | Well Done: 155 - 160 °F (Cook ground meat well, until no pink remains in the center.) | Well Done: 160 - 165 °F |
| Pork | Fresh pork should be cooked well, with an internal temperature of 160 - 170°F | Well Done: 170 °F |
Cooking Tip: Meat Thermometers
A meat thermometer is one of the most essential tools for any kitchen. To use, insert the thermometer into the thickest part of the meat, usually the center. Be certain the thermometer does not touch bone or fat. Wait 10-15 seconds before removing and reading. Remove your meat from the heat source when the temperature reaches the desired degree of wellness as outlined in the chart above.
You can purchase a quality meat thermometer at Veron's. Just ask your butcher.A Guide to Pork Cuts
| Roast Cuts | Other Cuts | ||
| 1 | Blade Boston Style Shoulder | Pork Shoulder Roast Boston Butt | Boston butt steaks Pork shoulder butt ground pork |
| 2 | Arm Picnic Shoulder | Shoulder Roast | Smoked Hocks Shanks |
| 3 | Loin | Loin roast rib roast (rack of pork) | Pork tenderloin Center cut loin chops Pork loin, Canadian Back Pork loin boneless bone in Pork Chops, center cut pork loin back ribs country-style ribs |
| 4 | Side | Spareribs Bacon Pork belly Pork spareribs St. Louis Style Pork shoulder hocks Pork leg (fresh ham) hocks | |
| 5 | Cured ham Fresh leg | Pork leg (fresh ham) short shank Pork leg (fresh ham) boneless Coarse chopped pork Pork cubed steak |
*Source: gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/pork-cuts.aspx
A Guide to Beef Cuts
| Roast Name | Steak Name | Other Steak Names | |
1 | Chuck | Chuck Arm Roast Chuck Shoulder Pot Roast Chuck 7-Bone Pot Roast Cross Rib Roast Chuck-Eye Roast | Top Blade Steak, boneless | Flat Iron Steak* |
|
| Shoulder Steak, boneless | Cold Steak | |
|
| Chuck Arm Steak | Arm Swiss Steak | |
|
| Chuck-Eye Steak, boneless | Boneless Chuck Fillet Steak | |
|
| Chuck Mock Tender Steak | Chuck-Eye Steak | |
|
| Chuck 7-Bone Steak | Center Chuck Steak | |
2 | Rib | Rib Roast Rib Eye Roast | Ribeye Steak | Beauty Steak |
| 3 | Short Loin | Tenderloin Roast | T-Bone steak | Porterhouse |
|
| Tenderloin Steak | Filet Mignon | |
|
| Top Loin Steak, boneless | Strip Steak | |
|
| Top Loin Steak, bone-in | Strip Steak | |
4 | Sirloin | Tri-Tip Roast | Sirloin Steak | Flat-Bone Steak |
|
| Tri-Tip Steak | Triangle Steak | |
5 | Round | Bottom Round Roast Eye Round Roast Pikes Peak Roast Round Tip Roast Rump Roast Tip Roast | Round Tip Steak, thin cut | Ball Tip Steak |
|
| Round Steak | Top Round London Broil | |
6-7 | Shank & Brisket | Brisket Whole Brisket Flat Cut |
|
|
8 | Plate |
| Skirt Steak | Fajita Meat |
|
| Hanger Steak | Butcher's Steak | |
9 | Flank |
| Flank Steak | Flank Steak Fillet |
*Source: www.gourmetsleuth.com/beefcuts.htm
What is the difference between kosher salt, sea salt, and table salt?
For cooking purposes, the difference is texture. Bakers prefer table salt because its fine granules dissolve quickly. Mined from underground deposits, table salt contains a small amount of calcium silicate, an anti-caking agent used to prevent clumping. Because of the fine granules, 1 teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt and kosher salt have larger grains and a briny flavor. Sea salt is harvested from evaporated seawater and receives little to no processing. Kosher salt gets its name from the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Savvy cooks prefer kosher salt when cooking and making preserves as its large crystals draw moisture out of meats and other foods more effectively.
Keep your Kitchen Clean!
Lemons and lemon juice have antibacterial and antiseptic qualities that make for non-toxic, "green" cleaning - great for your kitchen.
Clean your cutting boards with fresh lemon or bottled lemon juice. Cut a lemon in half, and squeeze the juice onto your cutting board, use the cut side of the lemon to "scrub" your board. Rinse in hot water.
*Last updated 6/14/16