Whether you are planning an outdoor barbeque or, like me, preparing dinner for your family 5 nights a week, knowing the basics of meat preparation is essential to serving delicious meals night after night.
 
A few simple suggestions will help you dish up tender juicy cuts of meat ...
 
Start by keeping raw meat away from fresh food of any kind. Consider buying a separate cutting board, to be used for meats only. Meat should be properly thawed before cooking.  The best method is to thaw meat overnight in the refrigerator, then remove it 30-45 minutes before cooking, as this will allow the meat to reach room temperature.  This is an important step to ensure even cooking!

When cooking large cuts of meat, like beef and pork roasts, always sear the meat on all sides in a skillet, as this will seal in the juices.  Also, always sear meat before salting, as salt will draw out the juices.

When baking chicken or smaller cuts, like pork chops, remember that covered meat takes longer to cook.
 
If you don’t already have a meat thermometer, invest in one and always use it to ensure that meat reaches the appropriate temperature, for the health and safety of your family.  A good meat thermometer is invaluable for making meat turn out just right.

Beef and pork should be cooked to a minimum of 145 degrees, while poultry needs 180 degrees to ensure doneness. When checking meat on the grill or in the oven, use tongs instead of a fork, as forking meat lets the juices run out.

Finally, remember to let meat stand at room temperature, tented with foil, for 7-10 minutes to allow the juices to redistribute before slicing to serve.

Happy cooking ... and happy eating ... at your house!