In Spain, oxtail stew recipes developed in areas where beef and leather were produced (oxtails being an inexpensive by-product of the industry). Oxtails are bony but have some meat and fat that contribute to the flavor of the dish.

A bone-in ham steak is a thick cut of ham, resembling a piece of steak from a cow. It is an easier and faster way to enjoy the taste of ham, without having to slow-cook a whole ham. A ham steak can be cooked numerous ways for different flavor dimensions.

The chuck roast is a quality section of meat that can be obtained at an affordable price. Chuck roasts tend to be tough cuts of meat and because of that they are usually prepared slowly in a liquid bath, but chuck roasts can be made much faster on the grill.

A Reynolds heat-resistant nylon bag facilitates quick, even roasting. The oven bag prevents the juices from evaporating or running off during roasting, which means you’ll end up with a juicy, flavorful ham. To contain the juices, support the oven bag with a pan that has 2-inch sides.

When summer rolls around, cooking ribs on the barbecue becomes a favorite pastime of many grill-masters. Pork riblets, or babyback ribs, are the smallest cut of ribs, coming from the back loin section of the pig, and are meatier and less fatty than other cuts.

Kielbasa, or Polish sausage, is a mixture of ground meat and spices secured in hog casings that is cured and smoked. The sausage's key ingredients include pork, beef, garlic and marjoram spice. Cooking a kielbasa ring can be done in a number of ways, depending on your preference.

Sirloin roasts are comparatively lean, tender, flavorful and cost-effective cuts of beef -- an ideal cut for traditional pot roast. Since they are tender, they benefit from dry-heat cooking methods such as oven-roasting and grilling.

A rib eye roast is a cut of beef or pork from the rear loin section of the animal behind the ribs, close to the shoulder. If you have ever made a rib eye roast that turned out dry, it was probably overcooked.

Thick cut pork chops, a stuffing of your choice and an electric or stove top skillet are an alternative to baked, stuffed pork chops. Rather than using a skillet only for browning, you can save a step by finishing, then serving the chops directly from your skillet.

Any good Southerner knows what a ham hock is and what it is used for. However, if you aren't familiar with them, ham hocks are the lower legs of the cow that have the rind, bone, fat and lean meat.

The loin back ribs are a tender cut of pork found just under the back fat of the pig. These are also called baby back ribs and are a popular backyard barbecue item. However, you don't need to grill them in order to make barbecue baby back ribs.

Rib-eye steak has a well-deserved reputation for being a flavorful and tender cut of beef. Sometimes known as Delmonico, Spencer or Beauty steak, rib eye is a boneless steak cut from the rib area. Cook rib eye by broiling, grilling or panfrying it.