"organic" and "free range"
The terms "organic" and "free range" are not standardized and are subject to different interpretations. Generally, organic poultry is raised without antibiotics or growth hormones and is given organically grown feed. Note that in order to carry the "organic" label, poultry must be certified, a process that costs time and money. Some small producers, therefore, do not apply for certification even though their products may conform to organic standards.
Poultry allowed access to the outdoors can be labeled free-range. Some say the exercise and more varied diet of free-range birds translates to more flavorful and better-textured meat than that of cage-raised birds.
Always handle raw poultry carefully to avoid cross-contamination of food-preparation surfaces and utensils, and never allow it to come into contact with foods that will be eaten raw or only partially cooked.
It is also a good idea to reserve one cutting board for raw poultry, meats and seafood and another for produce and to wash the boards thoroughly with hot, soapy water and dry well between uses.
Kosher birds are processed under rabbinical supervision. Their processing differs slightly from that of regular birds and is the reason why kosher birds often have a few feathers still attached (they should be pulled out before cooking). Kosher birds are treated with salt; although they are rinsed before packaging, the salt does penetrate into the meat. For this reason, if you are following a recipe that calls for brining, do not use a kosher bird – the finished dish may taste overseasoned.
Pork ranges in color from very pale pink to a rosy hue. In general, the more color, the better the flavor. Pale pork, a sign of poor quality, signals that the meat will lack flavor and dry out easily. The marbling and exterior fat should be perfectly white, never yellow, and the surface of the meat should be springy and moist, not wet. When it comes to freshness, let your nose be your guide.
Fear of trichinosis once dictated that pork be cooked to an internal temperature of 160ºF. Trichinosis is actually killed at 137ºF, and therefore the widely accepted doneness temperature for pork is now 145ºF. Well-marbled cuts such as the shoulder will maintain their juiciness when slowly cooked to a higher temperature, but leaner cuts such as the loin will dry out quickly when cooked above 145ºF.
Marbling is the most crucial attribute in high-quality pork and indicates how tasty the meat will be. In the United States, consumers' avoidance of pork due to a concern for dietary fat prompted conventional producers to breed leaner pigs. However, lean pork has little flavor, and the lack of marbling can make it dry and chewy.
Heirloom breeds such as Berkshire, Duroc, and Yorkshire have become more widely available. Due to the pigs' varied diet, their meat is rich tasting, juicy and tender. To determine the best choice for your needs, ask your butcher about whether a pig was feedlot or pasture-raised as well as what it was fed: grain or grass and wild forage.
Top grades of lamb are prime and choice. Prime has the greatest marbling and is reserved for restaurants, high-end retailers and farmers' markets. Choice has less marbling, but is still high quality.
Lamb comes from animals that are less than 1 year old. "Baby lamb" is less than 10 weeks old and weighs less than 20 pounds. "Spring lamb" weighs 20 to 40 pounds. Tenderness is determined more by the lamb's age than by marbling. Young lamb is pale pink, tender and mild. As the lamb ages, the meat darkens, gaining character and flavor.
Grain-fed beef produces richly flavored meat with abundant marbling, but the animals often live in close quarters in feedlots and require antibiotics to remain healthy. Consumers and chefs have rediscovered the taste and benefits of beef from cattle raised on grass. Some ranchers follow a hybrid process: the cattle feed on grass, which is healthier for them and better for the environment, and then, just before going to market, the cattle are "finished" on grain to add the rich marbling of grain-fed beef. Be sure to ask your butcher whether the beef offered is grain fed or grass fed.
The top three USDA grades you are likely to see in stores are prime, choice and select. The labels reflect the degree of marbling (the ratio of fat to lean meat), color and maturity.
Prime beef, the highest grade, is from young cattle and contains the most marbling.Choice beef lacks the degree of marbling found in prime but still produces a number of tender and juicy cuts.Select is a label applied to meat that is particularly lean.
Take the tempereture
The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.
Very rare: remove from heat at 110º-120ºF; ideal temperature after resting: 120º-125ºF.
Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.
Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.
Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.
Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF.
Cooking by the cut
Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.
Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).
Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).
Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.
Best for braising: short ribs, brisket, shank, and chuck.
