Sam's Quality Meat Market

When cooking any kind of meat – beef, poultry, pork, lamb, etc. – it will continue to cook for a short while after you take it off the heat. Letting the item rest allows the cooking process to finish and the juices to redistribute.

While Choice is an excellent product for all beef dishes, you may not need it for all recipes. If you are making a pot roast, or another dish using braising or another liquid cooking process, Select cuts will perform quite well.

According to Pork Checkoff, the most common cuts of pork have about 16 percent less fat and 27 percent less saturated fat today than they did 19 years ago. Pork tenderloin is every bit as lean as skinless chicken breast.

When cooking a beef roast, be sure that you insert a meat thermometer into the center of the largest muscle (not into fat or a bone) before putting it into the oven. Place your roast fat side up in an open roasting pan for best results. Do not cover, add water, or baste, and always roast slowly (325 degrees is a good temperature).