Whole Pieces of Meat
Health Benefits
Whole pieces of meat are typically high in protein and essential minerals. Try to pick cuts of meat that have less fat, or trim fatty parts off the pieces of meat where you are able.
Cooking Methods
Whole cuts of meat can be roasted in the oven, grilled, broiled, or cooked in a slow cooker.
The most common way to cook whole pieces of meat is to bake/roast them. It is best to roast tender cuts hot and fast, and tougher cuts low and slow. For example, a pork chop could be roasted at 425 degrees F for 20-25 minutes, but a chuck roast may need to be roasted at 275 degrees F for 3-4 hours. Follow instructions given with the specific cut of meat, if applicable.
Seasonings
Try dry rubs: mix the spices and rub onto meat before cooking.
- Smoky BBQ Rub: paprika, brown sugar, garlic powder, chili powder, black pepper
- Herb Rub: thyme, rosemary, oregano, lemon zest, garlic powder
- Spicy rub: cayenne, cumin, smoked paprika, coriander
Try Marinades: (soak for 30 minutes to up to 12 hours)
- Citrus herb: lemon juice, olive oil, garlic, oregano
- Asian style: soy sauce, sesame oil, ginger, garlic
- Tangy BBQ: vinegar, ketchup, Worcestershire, brown sugar
Storage & Preservation
Be sure the meat is kept in its original packaging or is tightly wrapped. Uncooked cuts of meat can be stored for up to 2 days in the fridge. Cooked pieces of meat can be stored safely in the fridge for up to three days.
