Broiling is a convenient and quick way to prepare ribs. The high heat of a broiler leaves little room for error, however, even the thickest ribs can dry out quickly at such a high temperature. The key to broiling succulent ribs is monitoring the meat closely to ensure that you do not overcook it.

Center cut steak is a steak cut from the chuck seven-bone pot roast at the upper shoulder of the cow. Though not the most tender cut of beef, it is an economical choice when cooking steak on a budget. This is a tough meat cut that is best cooked after marinading in your favorite sauces and spices.

Tenderloin steak, also known as filet or filet mignon, cooks up quickly and easily on the stove. Lean, yet tender and succulent, this buttery-flavored beef should be cooked using dry methods, such as broiling, grilling or frying. It turns out particularly well when seared and then finished on the stove top.

The Delmonico Steak originated in the mid-1800s as a specific cut of meat served at Delmonico’s Restaurant in New York City. Since then, “Delmonico Steak” has referred to different types of meat, including the New York strip steak, rib-eye steak and club steak.

A pork chop easily moves from moist and juicy to dry as leather if it is overcooked or grilled improperly. A raw center and crispy outside is also a possible problem when you are grilling pork chops.

Cooking bags are specially manufactured heat resistant bags usually used to cook large cuts of meat like beef, turkey or pork. They allow the heat to circulate around the meat cooking it evenly while retaining moisture. The use of cooking bags can also shorten cooking time if used correctly.

Pheasant breasts are light in color with a mild flavor similar to chicken, though the meat is a bit richer and may have a slight gamy taste if the breast comes from a wild bird as opposed to a farm-raised pheasant.

A sirloin pork chop has less fat than a skinless chicken thigh so it's a healthy choice for dinner. Sirloin chops, sometimes called blade pork chops, aren't quite as tender as a center cut pork chop.

Baking a ham roast is a fairly simple process. If your ham is frozen, you'll get the best results by defrosting it in the refrigerator before cooking. Give the ham at least seven hours per pound to thaw in the refrigerator. You can also bake a frozen ham, but it will take about 1.

Used by chefs to produce elegant dishes like beef Wellington, the filet is considered by some to be the ultimate indulgence in steak. Cut from the tenderloin, the filet has little marbling which is great news for those wanting to include red meat in a healthy diet.

Round steak comes from the hindquarter of the steer, a part of the animal that gets a lot of use. This makes round steak lean, with little marbling or fat to tenderize it during dry cooking.

Pork shank is the lower portion of the leg, which contains part of the femur. While there are a number of ways to prepare pork shank, including broiling and roasting, these methods can lead to overcooking and a dry, tasteless dish.