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include: beef, sirloin, ribeye, T-bone and porterhouse steaks or ground patties; pork blade, loin and rib chops; and lamb rib, loin chops or ground patties. For pan-frying or stir-frying, use beef top round or sirloin steaks, pork rib chops or lamb loin chops.
Now, for the “less” tender cuts, use “moist heat” methods (cook in a liquid). To braise meat, cook it tightly covered in a small amount of liquid. Use the beef arm roast or 7-bone roast, pork country-style ribs or lamb shoulder chops. Or, for stewing, use beef stew meat or boneless brisket, pork picnic roasts or lamb shoulder meat or stew.
For best results in cooking any type of cut, cook at a low temperature without overcooking the meat. For more information on meat cookery, contact the Rappahannock County Extension Office by calling 675-3619.
The following recipes for cooking beef on the grill are from the Virginia Cattlewomen’s Association.
Marinated Flank Steak
1 medium onion, chopped
1/4 cup salad oil
1/2 cup soy sauce
1 drop hot pepper sauce
1 tablespoon Italian seasoning
salt and pepper to taste
1 1/2 pounds flank steak
Mix first six ingredients to make marinade. Marinate steak at least six hours. Grill to desired doneness.
Flank Steak Teriyaki
2-4 lbs. flank steak
1/2 cup soy sauce
95.8%