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Festival Foods

Chef's Tips For Meat & Seafood

You've Got The Perfect Cut Of Meat. Now Let's Turn It Into A Delicious Meal!

Expert Meat & Seafood Department associates are well equipped to help you prepare a delicious meal. From preparation tips to ravishing recipes to suggestions on sides to complete your meal, we've got you covered.

Keep in mind, food preparation is the most subjective endeavor that anyone can attempt. Recipes are best used as guidelines, not formulas. If it tastes good, do it!

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Signature Items - Festival Foods
  • Photo of BEEF Photo of BEEF
    BEEF
    BEEF

    Lean and tender cuts perform better with dry heat. Tougher cuts can be made spectacular using moist heat.

  • Photo of DRY HEAT AND MOIST HEAT COOKING Photo of DRY HEAT AND MOIST HEAT COOKING
    DRY HEAT AND MOIST HEAT COOKING
    DRY HEAT AND MOIST HEAT COOKING

    These are the two most important things to understand when cooking anything. Because every cooking method uses either dry or moist heat (sometimes both), we can classify everything in this way and ens

  • Photo of FISH Photo of FISH
    FISH
    FISH

    Look for bright, clear eyes. Next look at the fish. Does it shine? Does it look metallic and clean? Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded

  • Photo of FREEZING TIPS Photo of FREEZING TIPS
    FREEZING TIPS
    FREEZING TIPS

    Use moisture proof wrap or bags when freezing meat. Wax paper is not moisture proof and should not be used for wrapping pork because it will not hold the moisture in the meat. A double layer of wax pa

  • Photo of GRILLING AND BROILING TIPS Photo of GRILLING AND BROILING TIPS
    GRILLING AND BROILING TIPS
    GRILLING AND BROILING TIPS

    Preheat grill or broiler to the proper temperature to ensure the meat surface is seared quickly to give it a flavorful crust. To prevent the meat from sticking, use clean racks and coat them with vege

  • Photo of HANDLING AND SAFETY TIPS Photo of HANDLING AND SAFETY TIPS
    HANDLING AND SAFETY TIPS
    HANDLING AND SAFETY TIPS

    Wash all work areas, utensils, and cutting boards that are exposed to raw meat and juices with hot soapy water. Periodically sanitize cutting boards with a bleaching solution consisting of one tablesp

  • Photo of PORK Photo of PORK
    PORK
    PORK

    Select the right thickness of chop for the intended use. To grill, broil, braise or stuff, select chops 1 to 1-1/2 inches thick, or for a quick sauté, select chops that are no more than a 1/2 inch th

  • Photo of POULTRY Photo of POULTRY
    POULTRY
    POULTRY

    All poultry sold in the United States is inspected, but Grade A poultry is guaranteed to be plump, meaty and free from any bodily bruises, cuts or broken bones.  Put poultry in the refrigerato

  • Photo of REFRIGERATING TIPS Photo of REFRIGERATING TIPS
    REFRIGERATING TIPS
    REFRIGERATING TIPS

    Check the temperature of your refrigerator with an appliance thermometer on a regular basis to verify that it is maintaining the proper temperature.  Store raw meats on the bottom shelf of the

  • Photo of STEAMING TIPS Photo of STEAMING TIPS
    STEAMING TIPS
    STEAMING TIPS

    Marinate cubed pork, sliced pork and ribs before steaming to give them a distinctive flavor. Impart flavor into the meat by adding ingredients to the steaming water, such as onions, carrots, celery an

  • Photo of STIR-FRY TIPS Photo of STIR-FRY TIPS
    STIR-FRY TIPS
    STIR-FRY TIPS

    Cut ingredients into small, even-size pieces. Using the pieces that are cut uniformly will allow for more even, quick cooking of all ingredients. For your convenience, you can purchase vegetables pre-

  • Photo of STUFFING TIPS Photo of STUFFING TIPS
    STUFFING TIPS
    STUFFING TIPS

    The following guidelines should be followed regarding stuffing:  If using a recipe where the stuffing or any parts of it are cooked in any manner, it must be completely cooled before insert

  • Photo of THAWING TIPS Photo of THAWING TIPS
    THAWING TIPS
    THAWING TIPS

    When thawing in the refrigerator, be aware that food placed in the coldest area of the refrigerator will take longer to thaw than if placed in another area. Also, food placed in a refrigerator set at

  • Photo of TRIMMING AND SLICING TIPS Photo of TRIMMING AND SLICING TIPS
    TRIMMING AND SLICING TIPS
    TRIMMING AND SLICING TIPS

    Be sure to use sharp knives to ensure clean cuts and to make the process easier. Dry off meat with a paper towel before trimming to prevent it from slipping while cutting.  Cut at 1 inch inter

Cooking Method
Signature Items - Festival Foods
  • Photo of DRY HEAT AND MOIST HEAT COOKING Photo of DRY HEAT AND MOIST HEAT COOKING
    DRY HEAT AND MOIST HEAT COOKING
    DRY HEAT AND MOIST HEAT COOKING

    These are the two most important things to understand when cooking anything. Because every cooking method uses either dry or moist heat (sometimes both), we can classify everything in this way and ens

  • Photo of GRILLING AND BROILING TIPS Photo of GRILLING AND BROILING TIPS
    GRILLING AND BROILING TIPS
    GRILLING AND BROILING TIPS

    Preheat grill or broiler to the proper temperature to ensure the meat surface is seared quickly to give it a flavorful crust. To prevent the meat from sticking, use clean racks and coat them with vege

  • Photo of STEAMING TIPS Photo of STEAMING TIPS
    STEAMING TIPS
    STEAMING TIPS

    Marinate cubed pork, sliced pork and ribs before steaming to give them a distinctive flavor. Impart flavor into the meat by adding ingredients to the steaming water, such as onions, carrots, celery an

  • Photo of STIR-FRY TIPS Photo of STIR-FRY TIPS
    STIR-FRY TIPS
    STIR-FRY TIPS

    Cut ingredients into small, even-size pieces. Using the pieces that are cut uniformly will allow for more even, quick cooking of all ingredients. For your convenience, you can purchase vegetables pre-

  • Photo of STUFFING TIPS Photo of STUFFING TIPS
    STUFFING TIPS
    STUFFING TIPS

    The following guidelines should be followed regarding stuffing:  If using a recipe where the stuffing or any parts of it are cooked in any manner, it must be completely cooled before insert

Cooking Process
Signature Items - Festival Foods
  • Photo of FREEZING TIPS Photo of FREEZING TIPS
    FREEZING TIPS
    FREEZING TIPS

    Use moisture proof wrap or bags when freezing meat. Wax paper is not moisture proof and should not be used for wrapping pork because it will not hold the moisture in the meat. A double layer of wax pa

  • Photo of HANDLING AND SAFETY TIPS Photo of HANDLING AND SAFETY TIPS
    HANDLING AND SAFETY TIPS
    HANDLING AND SAFETY TIPS

    Wash all work areas, utensils, and cutting boards that are exposed to raw meat and juices with hot soapy water. Periodically sanitize cutting boards with a bleaching solution consisting of one tablesp

  • Photo of REFRIGERATING TIPS Photo of REFRIGERATING TIPS
    REFRIGERATING TIPS
    REFRIGERATING TIPS

    Check the temperature of your refrigerator with an appliance thermometer on a regular basis to verify that it is maintaining the proper temperature.  Store raw meats on the bottom shelf of the

  • Photo of THAWING TIPS Photo of THAWING TIPS
    THAWING TIPS
    THAWING TIPS

    When thawing in the refrigerator, be aware that food placed in the coldest area of the refrigerator will take longer to thaw than if placed in another area. Also, food placed in a refrigerator set at

  • Photo of TRIMMING AND SLICING TIPS Photo of TRIMMING AND SLICING TIPS
    TRIMMING AND SLICING TIPS
    TRIMMING AND SLICING TIPS

    Be sure to use sharp knives to ensure clean cuts and to make the process easier. Dry off meat with a paper towel before trimming to prevent it from slipping while cutting.  Cut at 1 inch inter

Tips By Meat
Signature Items - Festival Foods
  • Photo of BEEF Photo of BEEF
    BEEF
    BEEF

    Lean and tender cuts perform better with dry heat. Tougher cuts can be made spectacular using moist heat.

  • Photo of FISH Photo of FISH
    FISH
    FISH

    Look for bright, clear eyes. Next look at the fish. Does it shine? Does it look metallic and clean? Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded

  • Photo of PORK Photo of PORK
    PORK
    PORK

    Select the right thickness of chop for the intended use. To grill, broil, braise or stuff, select chops 1 to 1-1/2 inches thick, or for a quick sauté, select chops that are no more than a 1/2 inch th

  • Photo of POULTRY Photo of POULTRY
    POULTRY
    POULTRY

    All poultry sold in the United States is inspected, but Grade A poultry is guaranteed to be plump, meaty and free from any bodily bruises, cuts or broken bones.  Put poultry in the refrigerato

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