Pulled pork is typically a barbecue dish made with pork shoulder, also known as pork butt or Boston butt, over the course of 18 to 36 hours at minimal heat. The low- and slow-cooking method is required to break down the pork shoulder’s tough consistency and to tenderize and flavor the meat.

Beef tips are cubes of steak taken from the tri-tip of a cow, a triangular cut between the animal’s hind leg and abdomen. Beef tips are typically low-priced as the cut is inherently tough. However, if you cook beef tips correctly, they become juicy and flavorful.

Steaks and chops are easy to find almost anywhere, but some less-common cuts can be a challenge. Unless you know a farmer or meat-cutter, you'll almost always have to special-order beef cheeks.

In its natural state, beef brisket is one of the toughest pieces of the steer. It's a flat, leathery cut made of unusually long and stringy muscle fibers. However, when it's cooked long and slow at a low temperature, brisket is utterly transformed.

Raw beef steak freezes better than cooked beef steak because raw meat still has all of its juices, and its natural moistness helps maintain the quality of the meat in its frozen state. Freezing is a good way to preserve raw beef steak because the meat has little to no nutrient loss while it is in the freezer.

The purpose of aging beef is to improve tenderness and enhance flavor. Aging gives the natural enzymes time to break down the muscle and connective tissue, which tenderizes the meat. Moisture loss during the process concentrates the flavor to create the unique taste associated with aged beef.

When it is time to select a new range top for your home, understanding the differences among them can help you make the best choice for your family. Electric coil and ceramic cooking surfaces have some significant differences in handling, daily use and cleaning.

Traditionally cooked with pungent spices in either a wet sauce or a dry rub, baby back ribs are best served with side dishes that balance its strong-tasting flavors.

Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well.

You might like the taste of regular sausage, but it’s high in fat, cholesterol and sodium. Two cooked brown and serve sausage links have 9 grams of fat, 18 milligrams of cholesterol and 209 milligrams of sodium, according to the U.S. Department of Agriculture.

Natural meat tenderizers can transform an economical cut of beef into a delectable dinner. Such tenderizers come in three categories -- salt, acid or enzyme.

The culotte steak is a small steak cut from the bottom of the sirloin. Although you can purchase this steak at well-stocked grocery stores and butcher shops nationwide, the culotte steak is more often served on the West Coast of the United States.