Want to fire up flavorful burgers, grill juicy steaks, savor spicy hot chicken or taste tangy ribs tonight? Food Lion has the meat products you'll need for your meal. Visit our meat department at Food Lion for the best selection of meats and choice cuts for every occasion and every budget.
Beef StewCut normally from the chuck, these 3/4" to 1" cuts are best braised or pot roasted. The marbling within the piece of meat gives it tenderness and flavor.
Beef Stir FryCut from a variety of lean pieces of beef (mostly top round and sirloin tip), these thinly cut strips of beef are best in stir fry and are used mostly for fajitas and stir fry recipes.
Bone-In Braising RibsBest when braised and/or pot roasted, these cut from the chuck end, are moist, tender and flavorful.
Bone-In Short RibsCut from the chuck, these cuts are flavorful, moist and tend and are best braised or pot roasted.
Boneless Chuck RoastCut from the chuck, this robust-flavored cut is kean, yet moist and tender, and is best braised or pot roasted.
Boneless Denver SteakBest served marinated then broiled, pan fried or grilled.
Boneless Sirloin SteakThis cut from the loin, this is the most versatile steak and is lean, well flavored, juicy and tender. Best grilled or broiled, this cut also lends itself well to kebobs.
Bottom Round RoastCut from the round, this lean, economical roast is best served when braised or pot roasted.
Chuck Eye SteakCut from the chuck end, try marinating then grilling, broiling, or pan frying.
Country Style RibsCut from the chuck end, this cut is best wet-marinated then grilled, broiled or pan fried.
Cube SteakCut normally from the round, then cubed, this economical steak is convenient and cooks quickly. This steak is best pan friend in a skillet.
Lean Beef BitesCut from a variety of lean pieces of beef (mostly top round and sirloin tip), these thinly cut strips of beef are best in stir fry and are used mostly for fajitas and stir fry recipes.
New York Strip SteakCut from the loin, this lean yet tender and flavorful steak can be cooked any way you like it - broiled, grilled, sauteed or pan fried.
Rib-Eye SteakCut from the middle portion of the loin, this steak is rich, juicy and full-flavored with generous marblin throughout. This steak is best grilled or broiled but can also be pan fried.
Sirloin Beef KebobsCut from the sirloin, these 1 1/4 to 1 1/2 inch pieces, placed on skewers, are best grilled or broiled. Try your favorite marinade and/or vegetables to complete the kebob-eating experience.
Sirloin Tip RoastCut from the section of the round that is closest to the loin, this roast is both economical and lean with a good nutrition profile. For best eating, cook to a medium-rare doneness and carve into thin slices.
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How can I be sure my roast has been thoroughly cooked?
You can ensure your roast is cooked thoroughly by using a meat thermometer. Roasts cooked to medium doneness should be cooked to 160 °F; 170 °F for well done.