Before cooking, tongue is often seasoned with onion and other spices, and then placed in a pot to boil or soak in hot water to remove the skin. Tongue can be slow roasted, then cooked or braised in a sauce or with wine.

It is most often used for braising or slow cooking to produce a tender result. To know if they're done try cutting into one with a fork: if they easily
give, they're ready. The same rules apply cooking beef cheeks as other
slow-cooking cuts: make sure you brown them well before adding them to
the pot, and pair them up with other big flavors, like garlic and red
wine, to cut through the richness and add depth to the dish.

Slow cook at a low temperature is the secret for a tender and flavorful chuck roast. preheat oven can be as low as 275-300F degrees. Sear the roast on all sides in a heavy cast iron pan on high heat, then place it into the oven with closed cover (optional: root vegetable, herb, onion, garlic). Adding beef broth can also help keep the meat moist. Roast should be cooked at list 1.30 - 2 hours, depending on the size of roast. Internal temperature for the roast should be 135-145F degrees.

A 1 inch cut steak is recommended to cook at a low temperature slowly to archive its rich flavor and creating a tender fall-apart texture.

It is our favorite for braising or stew (Boeuf Bourguinon). It's can also be used in Pot au Feu (Crock Pot). Expect cooking time can be up 8-10 hours. It can also be should as Butterfly steak, 1/2" thick cut horizontal, quick pan sear.

Another great cut for braising or stew, which can be combined with Paleron and Long Jumeax or exceptional as it own to replace any other stew meat.

Because of its leanness, these steaks are usually thinly cut or butterflied. They cook extremely quickly in cast iron pan on high heat or grill. Please don't over cooked this cut!

Because it is a well-exercised muscle and has connective tissue, it will need a slow-low-moist cooking method (stew) to breakdown those muscle. The bone-in shank will give you incredible flavor to the dish

Crock Pot: Combine all ingredients with the beef stock and cook on low 8 to 10
hours. Taste and adjust seasonings. Put the beef on platter and surround
with the vegetables. Keep warm. Strain broth, skimming off fat, and add
the flour - mix well and heat up gently until thickened. Serve
separately in a gravy boat. Slice meat and serve accompanied with
pickles and horseradish, French bread and butter.

Low, slow cooking method in a sauce is recommended; stew, braise,
crock pot, etc...

Cote de Boeuf - sinfully rich when served at medium rare (internal Temperature 130-135 F). Each rib can usually feed two sometimes more depending on the size. The steak and prime rib are preserved in the butcher paper, 3 days in the refrigerator in the coldest part.
Always think of them out of the refrigerator 2-3 hours before cooking them so they won't absorb by too many difference temperature when cooking

Because of its high fat content, It is best suited for the grill or to pan sear at high heat. 1/2"-1" thick for steak to sear. Any thicker steak is recommended to finish in the oven. Make sure leave the steak in the room temperature before cooking. Internal temperature 130F for med-rare.

Add stock, wine or liquor if you want to slow-braise them, or they are a wonderful addition for any stock making. Thinly Sliced and Marinated if you want to grill them

A great steak is cooked at high heat on grill or pan sear on stove top and make sure to let it rest before serving. Best is served at medium rare and top with Shallot confit. It's also known to use for fajitas and bulgogi.

Because there are basically two different kinds of steak in one cut, you have to be careful when cooking since the tenderloin will cook more
quickly than the strip side. Season the meat with salt and pepper while you preheat the oven or the grill to 375F - 400F degrees and cook for 8-10 minutes depending on the thickness.

Because of its leaner muscle, it is best to cook with fat and leave it on the edge of the plate when cooking over high - Pan sear, Broil or Grill

Because cuts of tenderloin tend to be thick, the best way to cook it is to sear the outside until browned, then finish the cooking in the gentle, even heat of an oven. You can also have a thinner steak and pan sear on high heat. The whole filet is best for roasting.

It is usually freshly done, which is why people are happy to eat them raw or tartar. It can also be cooked as Lean Burger fast on the grill at high lean. Because for its lean don't overcook it!

It is an excellent cut for rubs and marinades. Uncut, it is a fantastic roast that should be grilled indirectly for 30 to 40 minutes. Cut the Tri-tip into 1-inch steaks, that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it.

Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared.

Just add Salt, Pepper or marinate (if you desire) throw it on the grill for a quick 3 - 5 minutes on each side depending on thickness. Make some French fries and you have a delicious steak-frites.

Though sometimes it has more texture than other similar cuts, it easily can soften with an acidic marinade. Cooking shortly on high heat will bring out it's outstanding flavor. Slice against the grain to ensure the maximum tenderness

This steak is best suited for quick cooking on a hot barbecue or pan.

This cut is perfect for fast cooking on a hot surface like a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or casserole. For Roast Pre-heat oven at 500F, cook for 20mins. Reduce heat at 275F, cook 20mins per pound until internal temperature meat reach at 130F for rare. Let the meat rest before serving.

Roti de boeuf can be lightly seared then roasted whole in a 400F degree oven, barbecued whole or cut (across the grain)

Ideally cooked to medium-rare. Slow and low roast at 265F or cut into steaks and seared in a hot heavy skillet. This cut can also be great for steak, fondue, carpaccio when cut in thinner or slice

Roast: preheat the oven at 500F, seasoning the roast, sear all side at high heat. Roast for 5minutes per pound. Turn of the oven and let it rest in oven for 2 hours. Also best to use Sous-vide technique for this cut.

Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across
the grain) into steaks or sliced into thin strips for a tender and
delicious beef stir-fry
*1 whole Picanha: Sear 2 mins/side in a cast iron. Then, in the oven @375F for about 20 -25 mins

Check out our Pot au Feu and Braised Oxtail recipes!

Best to braise, stew low and slow to break down the tissue to keep it tender until meat falls apart.

The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. Use a meat thermometer! Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking. Place the roast in the oven roast at 450°F for 10 minutes, or until the surface of the roast is nicely browned, then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cook at high heat. Depending on the size of chop. Oven: Preheat at 375F, cook for about 10 - 20Mins, rest for 5mins before serving. Stove top: medium to high heat! The lamb chops should sizzle immediately upon being added to the pan. If they don't sizzle, the pan may not be hot enough. Grill: the chops for 3-4 minutes per side. Place the chops directly above the hottest part of the grill and cook over high heat with the lid open.

It requires a low, slow cooking method and best to combine with juices from the bones (with red wine) , which delivers a tender and flavorful result . Lamb shoulder bone-in is deal for braise or Stew Lamb. It can also be cooked whole or excellent as steaks. Internal meat temperature should reach 125F - 135F for med-rare

Boneless shoulder offers a tender and flavorful result when cooked moist, using low and slow method. It can be replace for Chuck for a perfect stew or braise. If you choose this cut for roasting method, a 3 1/2 - 6 lb roast it at 325F for about 35 - 40 mins. Internal meat temperature reach 125F (med - rare)before slicing.

Breast can be cooked in a whole rack or ribs separated. Slow cooking method is a great option. Combine the cooking juices to make a jus for a really succulent treat when bone in. Great to per-marinate at least 6 hours before slow, low roast in the oven or on a preheated grill at mid-high heat.

Slow roast or stir fry when cut in pieces. Lamb belly is another perfect cut for any stuffing for slow roast. When roast: reheat the oven to 350°. Sear the meat well on all sides in a heavy pot or Dutch oven before place in the oven and cook until internal meat reach at 160 F.

With their tenderness, loin chops are best for high heat cooking method in a cast iron pan or on the grill. Best serve medium rare when cut at least 1 inch thick

Lightly sear loin on high heat in cast iron pan. Place loin in preheated oven at 325 degrees for 25-30 min/lb or until internal temperature reaches 145F (med-rare). Transfer lamb to a cutting board and let stand 10 minutes prior to slicing. Best serving medium rare.

Roast: Pre heat your oven at 400F. Rub the roast with oil and season it to your taste. Cook the lamb for 20 minutes/ pound. For medium rare, your internal meat should reaches at 135F, medium-well: 145F. Grill: For a gas grill, preheat by turning the burners to high and closing the lid for about 15 minutes. Turn down the burners to medium-high after preheating. Add the steaks to the grill and cook for about 5 to 8 minutes per side, or until well seared on the outside and cooked to your desired temperature on the inside. Use a meat thermometer to get an accurate temperature read of the steaks. Let the steaks rest a few minutes before serving.

Flavorful and tender, these steaks are easily adaptable for all types of recipes that require BBQ, pan-frying or stir-fry. On Stove top: Heat oil in a frying pan until very hot.
Fry the lamb steak for two minutes on each side if you want it medium rare or five to six minutes if you want it well done.
Remove from the pan and leave to rest for a minute on a plate before serving, as it will continue to cook.

Roasting with the bone-in at a slow and low temperature will deliver a flavorful and tender piece of meat. Oven temperature at 325F, 5-7lbs (20 - 25 min/lb), 7-9lbs (15 - 20 min/lb)

For Lamb leg boneless, rolled and tied, 4 - 7 lbs, oven temperature at 325F, cook 25 - 30 min/lb, 145F ( for medium - rare). Let the roast rest at least 10 minutes before sliced and served.
http://www.thekitchn.com/how-to-roast-a-leg-of-lamb-cooking-lessons-from-the-kitchn-202391

Lamb shanks may be braised on the stove top, in the oven or in a slow cooker, and are usually served with the buttery drippings and roasted vegetables. For 1/2 - 1lb braise for 1 - 2 hours for Medium 160F

The key thing with pork cheeks is to slow cook them for an hour or hour and a half until they will easily pull apart with a fork. Cast iron pan low in oven. Slow cook on grill at low temperature. Saute in a cast iron pan then finished in sauce with a reduced heat.

http://foragerchef.com/crispy-pork-snout-truffle-and-spruce-tips/

Clean all hairs by shaving them off. Ears can be prepare by brinning for 2 days prior cooking

Easy to grill or pan sear 4-8 minutes each side depending on thickness. Slow roast when cooking in whole.

??Preheat the oven at 350F. Sear the roti at all side on a high heat roasting pot, then transfer into the oven until the internal meat cook at 140F. Let it rest about 10mins before crave or serving.

Traditionally used as a slow-cooked roast, this marbled cut is also great in a crockpot slowcooked with stock. This is an excellent cut for Pulled Pork

Bone-in shoulders take a little longer to cook, but can make the meat more flavorful and succulent. A low preheated oven at 325F to start.

Meat can be cooked over high heat on stovetop first then braised with broth or other liquids at reduced temperature

A low, steady temperature to braise or slow roast the meat. the gelatin in that tough shoulder melts and bastes the meat as it cooks. You can't rush it. Put the meat in a Dutch oven or other heavy pot, pour in just enough liquid (broth, beer, or anything else) so that the meat is partially-submerged, then cover it and let the pork cook slowly in a low oven or stove top for a few hours. The meat will melt in your mouth when done

Pork tenderloin is usually fairly lean, so it's important not to overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan right away when the internal meat temperature is 140°F to 145°F in the thickest part of the meat.

Requires an oven temperature of 350-375. Internal meat temperature should be at 140F- 145F

The chops are very tender, have a little more fat than loin chops. Quick cooking like grilling, or pan searing or pan roasting are the best methods.

Pork loin is best grilled over moderate heat or seared then slow roasted in the oven at 350 or 375F degrees for approximately 20 minutes per pound or until internal temperature reaches 140

Like rib chops, they should be cooked for 3-5 minutes on each side depending on the thickness on the grill or stove top

Slow Roasting the belly then pan searing with the skin on can deliver succulent meat adorned with a crown of golden cracklings.

There is a lot of meat and bone but also a higher amount of fat, making them very flavorful. They require slow cooking at a low temperature to become nice and tender. The meat should literally fall off the bone.They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.

Same as babyback ribs, they require cooking at a low temperature slowly.

A slow, low temperature roasting a fresh whole pork leg with skin on is most popular cooking method. Preheat oven at 475F Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer. Rest for 1 hour before serving. Don't over cook it!

Same as bone in leg, a slow, low roast is the best. It can also be done on the grill at the low heat temperature 300F with BBQ sauce and lid covered.

Because it is a very lean muscle, a thin cut steak is best when cooking on the grill or stovetop, at a very high heat. Be sure don't overcook that meat.

The shank can be roasted, braised or boiled like ham. Its meat less tender than the ham must be cooked longer. Make your desalinate hock few hours in water. Sauté in a pan your knuckle in a little olive oil and chopped shallots, deglaze with a little red wine and boil a few minutes. Add salt and pepper. Simmer gently for 1 hour and a half. Remove from heat, add the vegetables and some potatoes and put the fire 30 minutes.

http://www.globalgourmet.com/food/cookbook/2011/whole-hog/pickled-pigs-feet.html#axzz3gfEILvrq