A George Foreman grill has two grilling plates that allow you to cook a New York strip steak twice as fast since you don't have to flip the steak during the cooking process. This steak, cut from the short rib primal just behind the ribs, is a relatively lean cut, but with enough fat marbling to keep it juicy.

One method of making the perfect meat dish is to sear the meat prior to cooking it. Searing uses high heat at the start of the cooking process to caramelize the surface of the meat. This locks in the internal juices released during the roasting process. Searing can be done by frying the meat on all sides first.

Get your next ham dinner into the oven and onto the table fast with a spiral cut ham. A boneless spiral cut ham is a precooked and presliced ham that is easier to carve at serving time.

If you find that the flavor of lamb is too strong for you, don't give up hope for enjoying it yet. Lamb sausage combines lamb meat with herbs and spices, such as rosemary, thyme, garlic, allspice and cumin, to temper the assertive flavor of the lamb and bring out its rich, juicy texture.

Arrachera beef is a savory Mexican specialty that may have originated with vaqueros driving their herds to south Texas in the 1930s. Tex-mex cooks eventually reinterpreted arrachera beef, or "arracheras," as the beef fajitas frequently on menus in U.S. restaurants.

A center-cut boneless pork chop is a high-quality, flavorful cut of meat that often demands a high price in comparison with other cuts. While grilling may be the most common method for cooking this cut of meat, baking the meat can help to keep it from drying out and becoming tough during the cooking process.

Pre-sliced ham can mean one of two things: ham slices or a full ham cut to aid in carving. Ham steak is individual ham slices cut to varying thicknesses. Utilizing these slices provides an economical way to enjoy ham without purchasing a whole roast.

Ground sirloin is a very lean version of ground beef. Due to its low fat content, ground sirloin is not suitable as an everyday substitution for ground beef in most recipes. The ideal use for ground sirloin is hamburgers, according to Good Housekeeping's Great American Classics Cookbook.

Using a food thermometer is the best way to check for doneness but with most cuts of bacon, this method won’t work. Getting it right when it comes to cooking time is important, however, to kill bacteria present on the meat. In most cases, a visual inspection is the only way to check if bacon is cooked.

There are many beef steaks available, but filet mignon is the most tender. It is selected and specially cut from the tenderloin in portions that are one to two inches thick. Filet mignon contains less fat marbling than other cuts of steak.

While adequate cooking time is essential for a well-done and flavorful chuck roast, the cooking method and size of the roast in relationship to the pot are equally important. A well-insulated cooking pot with a tight-fitting lid is particularly important for optimum results.

Shave fat and calories from your favorite pulled pork recipe by swapping a pork sirloin roast for the pork shoulder roast that's traditionally used.