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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A ...
Preheat your oven to 450 F for at least 30 minutes while the prime rib comes to room temperature. Place the roast in a high-sided roasting pan, bone-side down. ... raising the internal temperature ...
Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat. [8]
Chicken is the most common meat used in satay, [30] with other common choices including lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; offal such as liver, intestine, and tripe, is also used. [15]