Dictionaries define "hamburger" as ground beef or a patty of ground beef. The popular usage of the word hamburger comes from the use of ground beef grilled as a patty, surrounded by a bun and served at fast-food restaurants.

Preservatives prevent microorganisms such as fungi and bacteria from developing on foods, which then lead to spoilage. Preservatives are also used to maximize the amount of time poultry, fish, beef and other meats and foods can stay on supermarket shelves, as well as in your refrigerator.

Cap steak is a sirloin cut taken from the triangular muscle sitting right over the top sirloin cut near the back of the cow. It is a juicy, tender cut that doesn’t need much flavor added but does absorb flavors of marinades and dry rubs well before grilling or broiling.

A whole pork tenderloin typically weighs 1 and 1/2 lbs. and is generally considered to be the tenderest part of the pig. It comes from beneath the ribs, along pig's backbone. Acceptable methods of cooking pork tenderloin include roasting, sauteing, braising and indirect heat grilling.

Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a good beef flavor. It is ideal for marinating and needs to be cooked quickly on high heat to medium rare. Cut the cooked steak thinly across the grain before serving.

Lambs’ tongue is one of those ingredients that sounds revolting to people who have never tried it but for those in the know, a lambs’ tongue stew is one of the most succulent concoctions you can make out of meat.

The only difference between a 1/4-in.- and 2-in.-thick pork chop is the length of cooking time. A thinner cut, whether it is from the loin, rib, sirloin, top loin or blade, can benefit from the same cooking methods and ingredients as its thicker counterparts.

Overcooking a roast at high temperatures for a long period of time will yield a dry, tough and stringy roast. As a roast is a generally dry cut of meat to begin with, cooking it without sufficient liquid for too long can leave you with a nearly inedible piece of meat.

Cooking sausage in the NuWave Oven, a countertop appliance that uses infrared technology, is a cinch. The technology of the NuWave Oven allows food like sausage to be cooked faster while still maintaining a rich flavor and juicy texture.

Pork chops are inexpensive, easy to find and simple to cook. From frying to baking, there are a variety of ways to cook to cook the chop. Some favor cooking it with the bone removed, though the bone is what imparts some of the flavor. But if the idea of pork chops conjures up thoughts of dry, tough meat, think again.

A bone-in chuck roast is a cut of beef that comes from the shoulder area of a cow and includes a portion of the shoulder bone. Leaving the bone in a chuck roast adds flavor. Chuck roasts are most often braised to bring out their flavor and lend tenderness to the dish.

Rib eye steak is a tender, succulent steak cut from the outer edge of beef ribs. Simple cooking methods bring out the natural flavor of the meat. Cooking rib eye steak in a slow cooker is a particularly effortless way to cook rib eye steak, resulting in juicy, mouthwatering meat.