Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve.

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Searing does not seal in meat juices but actually increases cooking losses.

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Turning meat occasionally during panbroiling insures even cooking throughout the cut.

TO ROAST

1. Season with salt and pepper.

2. Place meat fat side up on rack in open roasting pan.

3. Insert meat thermometer.