I want to learn about: Cuts of Meat

Whenever I go to the meat counter, I find myself overwhelmed with choices. I hate to ask the butcher to walk me through what I am looking at. I'd like to just walk up and know exactly what it is that I'm looking for. Just last night, I went downstairs to the deep freezer to get some steaks to fill with a mushroom stuffing. I had to open 4 and re-wrap/tape them because it wasn't what I wanted! I find cooking meat challenging right now. Really, it's simple once you get a few techniques and knowledge down, but I definitely need practice. Which is which? What part of the beef does this cut come from? What is the best way to cook it? The first thing I want to learn is the cut of beef and what it actually looks like. Then I will move on to ways to cook it. I have found the following website useful in determining the actual cuts.

Guides to Meat Cuts

Betty B. Meat Loaf

So you're probably wondering WHY I would post a boring old Meat Loaf recipe. It's SO hard to find a good meat loaf recipe... that's WHY! This one actually has flavor and quite tasty. I just don't want to misplace my recipe card and lose the recipe forever. This is a recipe from an old old church cookbook. This recipe comes from a lady named Betty B. And trust me, any recipe submitted by this lady is SURE to be excellent.

 Ingredients                                 Piquant Sauce: 3/4c. brown sugar

1-1/2 lb. hamburger                                              3/4c. ketchup

2/3c. soft bread crumbs                                        1-1/2 tsp. dry mustard

1/3c. chopped onion                                               3/4 TBL Worcestershire Sauce

1 tsp. salt

1/8 tsp. pepper

2 eggs, lightly beaten

1c. milk

Directions

Combine all ingredients in a large bowl, stir well. Shape into a 12x7 loaf. Place in a 9x13 pan. Bake at 350deg. for 1hr 15min. Remove from oven. Pour Piquant Sauce over top. Bake an additional 15min.

*Lay strips of bacon over loaf before baking

*I used a loaf pan, but would suggest following the directions and using a 9x13. A lot of the juices will cook out of the meat and when you go to pour your piquant sauce on top, it will definitely overflow the pan.

Garlic Prime Rib

*Mom's Recipe* (Prime Rib Sandwiches for the Super Bowl)

Recipe adapted from: Chef Mike via AllRecipes.com

Ingredients

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Directions

1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2.Preheat the oven to 500 degrees F (260 degrees C).

3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

4.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Wedding Meatballs

* Made for my brother's wedding, I guess the name just stuck *

Very good!

1- 12oz. bottle Heinz Chili Sauce
1- 10oz. jar grape jelly
Frozen meatballs

Heat chili sauce and jelly in skillet, stirring constantly until melted. Add meatballs and toss to thoroughly coat with sauce. Simmer uncovered 30 min. Place in crock pot, cover and set on low.