A Visual Reference – How Do You Like Your Steak Finished?
A perfectly cooked steak has a seared, dark brown crust and a tender, juicy interior. Use a meat thermometer everytime. Remove the steak from the grill about 5°F prior to it reaching its desired temperature. The steak will cook on the plate for 5 minutes while resting. Here are some important internal temperatures for steak […]
Cooking Bacon
At Teodora’s, we are often asked what is better, cooking bacon on the stove or in the oven. It all depends on your needs. Cooking bacon in the oven is ideal when making large batches, as it allows the strips to cook evenly without hot spots or burnt edges. The oven also contains grease splatter […]
Guide to Pork Cuts
CUT DESCRIPTION / LOCATION COOKING INSTRUCTIONS Bone-in Pork Loin Chop Tender and flavorful. Has a T-bone with a piece of the pork tenderloin attached. Comparable to the Porterhouse/T-Bone Sear in skillet over medium heat Boneless Pork Loin Roast De-boned Loin, Trimmed and tied Preheat oven to 425 degrees F. Roast the pork loin for 15 […]
Understanding the Whole Steer
Ruminants: Animals with four-chambered stomachs that allow digestion of fibrous plant material. What Is Meat? Yields Chuck: $ Rib: $$$ Plate: $ Short Loin: $$$ Flap: $$ Sirloin: $$ Round: $ Shank/brisket: $
A Guide to Beef Cuts
CUT LOCATION COOKING INSTRUCTIONS Beef Tenderloin(Filet Mignon) Cut from the shortloin. Most tender and expensive cut on the animal — runs along the inside of the backbone, parallel to the new york strip. Very soft and mild in flavor. Hot and fast; for steaks — grill or sear in pan; finish in oven for thicker […]
Why Buying Meat from a Butcher Makes a Difference
As told by Rosangela Teodoro We all have people with whom we trust to provide us the very best, like a lawyer, a doctor and the local butcher. Butchers provide fresh, custom-cut meat while practicing whole-animal utilization, ethical sourcing, and sustainability. Supermarkets are too large to focus on these fine details. By working closely with […]