CHOOSE YOUR CUT

Whole Chicken

Cook 1 to 2 hours until internal temperature of thigh registers 180˚F on an instant-read thermometer. Juices should run clear.

Chicken Broiler-Fryer

In half or quarters (bone-in), Chicken Broiler-Fryer is good for broiling, grilling, braising, frying, and roasting—meat is very tender. Can be sold in whole or in parts. Turn halfway through cooking time (1 to 1 ¼ hours), basting as desired. Cook until internal temperature of thigh registers 180˚F on an instant-read thermometer and meat is no longer pink in center.

Roaster

Meat is flavorful but less tender than younger chickens. Best for roasting.

Chicken Breast or Thigh

Boneless and skinless. Turn halfway through cooking time (10-15 minutes), basting as desired. Cook until internal temperature of breast registers 170˚F on an instant-read thermometer and meat is no longer pink in center.

Capon

With more white meat and higher fat content than other chickens, Capon has good flavor and tender meat. Best for roasting.

Breast Halves, Thighs, and Drumsticks

Meaty chicken pieces with bone. Turn halfway through cooking time, basting as desired. Cook until internal temperature of thigh registers 180˚F on an instant read thermometer and meat is no longer pink in center.

Butterflied Cornish Game Hen

Turn halfway through cooking time (45-60 minutes), basting as desired. Cook until internal temperature of thigh registers 180˚F on an instant read thermometer and meat is no longer pink in center. These small plump chickens are a cross between the Cornish and Plymouth Rock Chicken. Can be split down the back, then broiled or grilled.

Pousson or Spring Chicken

Youngest chickens, also known as squab or baby chickens. Can be split down the back, then broiled or grilled. Spring Chicken is expensive and difficult to obtain.

Tenderloin or filet mignon

Most tender beef cut. Can be cut into thick steaks - Used for the recipe Chateaubriand. Also, sold whole for roasts.

Top Loin (Strip) Steak

May also be referred to as Strip steak, NY strip steak (boneless), Kansas City steak, Shell steak (bone-in), and Club steak (boneless or bone-in). These are lean, tender, full-flavored. Best to grill, broil or pan-saut.

T-Bone and Porterhouse

Similar steaks containing both the sirloin strip and tenderloin muscles separated by the T-shaped bone. Great when grilled or broiled. Porterhouse steaks are larger and are cut from the sirloin end of the short loin, while T-bone steaks are cut from the rib end.

Rib Eye

Also referred to as Delmonico Steak, Beauty or Spencer Steak: (bone-less, bone-in).

Beef Rib Steak with bone

Prime Rib: Best when grilled or broiled. Sold whole with and without the bone for prime rib roasts. Roasted prime rib is frequently served at weddings.

Beef Top Sirloin Steak or Boneless Sirloin

(sometimes called Butt Steak): This very tender steak with little waste makes a great family value.

Top Round is also called London Broil

This steak benefits from marinating for tenderness. Slice this steak against the grain for maximum tenderness.

Flank is also referred to as London Broil

It can be lightly seasoned and grilled. It should be thinly sliced on the diagonal against the grain for maximum tenderness. This steak is often marinated to add flavor. Great on the grill or for stir-fry and fajitas.

Beef Skirt Steak also known as Fajita Steak

It’s best to use a tenderizing marinade and carve against the grain for maximum tenderness. This steak is frequently used in fajitas or may be stuffed and rolled whole before cooking.

*Source; www.beefretail.org

Tilapia

Tilapia can be found in both freshwater and saltwater. It’s a warm water species that can reach a weight of 3 to 4 pounds. Tilapia is a firm-textured fish that has a mildly sweet flavor, similar to catfish.  It can be prepared by baking, broiling, grilling, frying, poaching, or steaming.

Salmon

Salmon are born in freshwater, then migrate to saltwater to mature and then return to freshwater to spawn. A very popular main dish, Salmon has tender, flaky-texture with a mild to rich flavor, depending on the species. It can be prepared in most any manner, such as smoked, baked, broiled, grilled, fried, or poached.

Striped Bass (Rockfish)

The striped bass is a saltwater fish that migrates to fresh water to spawn.  Also known as “Rockfish”, it is tender, white with a mildly sweet flavor. Striped Bass can be prepared in many ways – when grilling, remember is it best to place the fish in a basket because it does not hold together well.

Ahi (Yellowfin Tuna)

Ahi, also known as Yellowfin Tuna, is very popular in Hawaii and Japan where it is often eaten raw (sushi).  This type of tuna has a light pink flesh and a slightly strong flavor.  Ahi is firm and often available in steaks.

Cod

Cod is one of the most popular types of fish and is generally produced as sticks or cakes.  It is a saltwater fish that has flaky white meat and a mild taste.  Lean and tender, cod is also available in fillets or steaks.

Flounder

Flounder is a saltwater species with a flaky white flesh and a mild flavor.  It has a flat oval body with a delicate-texture.  It is best grilled in a foil-packet or disposable foil pan, as it breaks apart easily when cooked.

Fluke

Fluke is a flatfish member of the Flounder family.  Available whole or in fillets, it is smooth, white with a firm texture.  Fluke cooks nicely when broiled or baked and flakes easily when finished.  Fluke is best grilled in a foil-packet or disposable foil pan because it breaks apart easily when cooked.

Grouper

Grouper is a member of the sea bass family found in warm waters.  It is a firm fish with white flesh that is best cooked by boiling, poaching, or baking.  It has a strong tasting skin which should be removed before cooking the fish. Grouper is a mild-flavored fish and has a dense and firm-flesh.  It is available in fillets and steaks.

Haddock

A white fish found in the colder waters of northern oceans, Haddock is very much like cod, but smaller. It may be used in any other recipe that calls for white fish such as cod or flounder. Haddock can be used in recipes that require the fish to be fried, baked, poached, or broiled.

Halibut

Halibut is a saltwater whitefish that has, mildly-flavored, flaky flesh. It is a medium-firm flesh fish and is often available in steaks or fillets.

Swordfish

Swordfish is a popular saltwater fish found in warm and tropical waters.  It has lean flesh, is firm-textured and may be white, orange or pink. Swordfish has a mild flavor and meaty texture.  It is generally prepared by broiling, baking, grilling, steaming or poaching.  It is available frozen throughout the year.

Tilefish

Tilefish is a saltwater species found in tropical and temperate waters.  It has a white, low-fat flesh with a firm texture and a mildly rich flavor.  It tastes similar to Lobster or Cod.  Tilefish can be baked, broiled, grilled, fried, steamed or poached.  Tilefish is available in fillets, steaks, and smaller tilefish are also sold whole.

Tuna

Tuna is a saltwater fish with a tender and flaky firm-texture.  Tuna is very flavorful when broiled, baked, steamed or poached.  It is available in fillets or steaks and is also commercially available packed in water or oil.

Monkfish

Monkfish is firm-textured with a taste similar to lobster.  It can be prepared several different ways -- poached, roasted, sautéd or grilled.  If the skin is not removed prior to cooking, it will cause the meat to be tough.  It is a medium-firm fish available in fillets.

Red Snapper

Red Snapper is a lean, round saltwater fish with a medium-firm texture.  It is usually available in fillets with skin or as whole fish.  Red Snapper can be broiled, baked, steamed or poached.