Steak is most often cooked on a grill, but if you do not have access to a grill or the weather does not want to cooperate for outdoor cooking, the Cuisinart Griddler is a good substitute. It sits on your counter, offering a grill top, contact grill, sandwich press and griddle setting.

When a recipe calls for ground beef, it usually requires that you brown the meat on the stove top until it takes on a crumbly texture. Sauces, casseroles, chili, tacos -- you name it -- ground beef makes the meal.

Although refrigerators and freezers make it convenient to purchase fresh meat such as a steak and then store it for a period of time before consuming it, the longer your meat is stored the higher the chances are of it spoiling. Common causes of meat spoilage are mold, bacteria and exposure to air.

Some of the more inexpensive cuts of beef, such as the chuck or rump, can produce tasty and tender roasts if cooked properly.

The secret to delicate-tasting lamb lies in the cooking time, temperature and marinade. Cooking in an oven-roasting bag helps ensure moistness and enhances your lamb roast's full favor. This self-basting process eliminates the need for additional fat or oil, resulting in healthier cooking.

Steam under pressure gets hotter than steam allowed to dissipate into the air. This is the principle behind pressure cooking, which uses pressurized steam to quickly cook foods while keeping them moist. Pressure cookers are often used to tenderize meat, especially tough cuts of meat.

Tripe is the lining of the beef stomach, and honeycomb beef tripe is the lining of the reticulum, which is the second of the animal’s four stomach chambers. Honeycomb tripe is tender, tasty and has a low protein, fat and iron content compared to other offal such as kidney, heart and brain.

Turning out a perfect roast involves a number of tradeoffs for the cook. High-temperature roasting produces lots of browning, which means lots of flavor, but it tends to toughen and dry out your roast. That's especially true of small and lean cuts, such as a pork loin.

Few menu items are as simple and flavorful for feeding a large group as shredded pork. Use shredded pork in barbecued pork sandwiches or as the basis for green chile or burritos.

A round or eye of round steak comes from the rear end of the cow. Because the muscles in this area get a lot of use, cuts from this section are leaner and tougher than many others. While this means a lower fat content and fewer calories than better marbled cuts, it also means fewer good cooking options.

A London broil is an dish in which seasoned or marinated flank steak is cooked quickly in the oven under high heat, but using a slow cooker is an option.

Beef loin tri-tip steak, also known as triangle steak, is cut from the sirloin region of the beef. Tri-tip steak is generally lean, tender and reasonably priced. Because the steak is relatively moist, it is a good candidate for oven broiling.