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No matter what seasoning, spice rub or marinade you use, keep in mind that every cut of meat should be brought to room temperature before cooking. Cold meat takes longer to cook and the surface of the meat will cook far more quickly than the interior, so the inside will be undercooked even though the outside is done. Let steaks stand at room temper

Look For Cuts With A High Degree Of Marbling As These Will Be More Tender And Juicy Than Leaner Cuts. Most Butchers Recommend Leaving A Layer Of Fat 1/4 To 1/2 Inch Thick Around Steaks And Roasts. This Small Amount Helps To Flavor The Meat And Keep It Moist As It Cooks.

Cooking times will vary depending on the cut of meat, cooking temperature and cooking method, so the best way to determine doneness is to use an instant-read thermometer. For steaks, insert the thermometer horizontally into the center of the meat. For roasts, insert into the thickest part of the roast, keeping in mind the temperature will rise 5 to

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