beef

There's an easier method to marrying meats than constructing a turducken. For starters, try the combination of ground beef and ground pork. Ground beef — a key element in bolognese sauce, tacos, and meatballs — often needs aromatic vegetables, herbs, and spices to amplify its flavor. Ground pork, found in quick Asian stir-fries and breakfast sausages, is semisweet on its own but can be too rich and fatty. Combine the two together, and you have ground meat that's earthy and tender without tasting iron-like.

Try this trick for meatballs, meat sauces, stir-fries, and even chili: combine equal parts raw ground beef and ground pork in a bowl, using a large fork or your hands to mix the two together. Season with salt and pepper and sauté in a skillet over medium high, breaking up the pieces with a wooden spoon as the meat browns. Cook until no pink remains, about 10 minutes, adding beef stock or water if needed to deglaze the fond at the bottom of the pan. Add the meat to any recipe you see fit; we love it in Texas chili, stroganoff, or stuffed cabbage.

Grilling and barbecue may roost at the pinnacle of American food traditions, but that doesn't mean they aren't popular elsewhere in the world; in fact, most nations claim grilling over open flames as a major cooking style. One of the most popular international grilling trends to hit the US is Korean barbecue, with its succulent marinades and charcoal-charred meats; the most clamored-for meat is undoubtedly kalbi, a beef rib cut with ample marbling for a melt-in-your-mouth experience.

In restaurants, traditional kalbi gui (literally, "grilled rib") is served as a long, thin strip of meat attached to a single two- to five-inch rib bone. But the cut prevalent at most Asian markets is known as "LA kalbi," which is cut in thin strips across the rib bones. LA kalbi is also fun to eat: those little bone nubs are awfully useful as handles! When buying this cut, go for the most marbled pieces you can find, and make sure there are no jagged edges on the bones.

You'll want the meat to be nice and caramelized on the outside and cooked all the way through on the inside. This will make it easier for you to tear the meat from the bone and make little lettuce wraps. To assemble, tear off a green or red lettuce leaf, line with a perilla leaf (if you can find them at your local Asian grocer), add a piece of deboned kalbi, and top with a dollop of Korean spicy bean paste (ssamjang) and a slice of raw garlic. Roll it up and pop it in your mouth for a vibrant burst of flavor. For the kalbi and spicy bean paste recipes, just keep reading.

There's no better time than the December holidays for a large, important meat roast — and in my humble opinion, there's no better roast than the beef tenderloin. I'm not the only one who believes this.

"Beef tenderloin is a special cut — it's prized because of its tenderness, yet it's incredibly lean. Because it's a solid muscle, it roasts and slices beautifully," Michaele Musel, culinary expert for Washington beef purveyor Double R Ranch, told me.

Since Michaele's prone to making holiday roasts more than once a year, I asked her to weigh in on everything tenderloin, from portion size to presentation. Here are a few things to bear in mind.

• First, make sure you've got the serving size right. "A general rule of thumb for the holidays is six ounces of cooked roast per person," Michaele said. That would mean a four- to five-pound roast to feed eight to ten people, or factoring in a slightly larger amount (six to eight pounds) if you're purchasing a rib roast for the same number of guests.
• Opt for a center cut beef tenderloin if you're new to the world of holiday roasts. "The center cut allows for even roasting and doneness," she explained — making it more than foolproof for a first-timer.

Keep reading for more thoughts on beef tenderloin.

What's the secret to a great meatloaf? OnSugar blogger Fresh Tart goes on a delicious exploration of this comfort food recipe.

When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are amazing.

So I sent him a note, and he kindly shared the following tips!

1. Start with excellent, grass-fed beef.
2. Test & taste your mixture (by frying off a bit first), adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced & rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.

I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that! Absolutely delicious.

(Gluten-free note: I substituted gluten-free bread with excellent results.)

Recipe for tender, smoky Meatloaf at Dara & Co./Minnesota Monthly Magazine.

Hungry for more? Start following Fresh Tart or start your own OnSugar food blog. We might just feature your fantastic food writing.

Before Summer is over, why not enjoy a piece of meat at its purest? I'm talking about a perfectly grilled steak! Grilling steak may seem like a no-brainer: you season it and throw it on the barbie, but with a little extra care you can take your steak-making skills to a whole new level. I asked Chef Mark Richardson, of Seasons, the restaurant at The Four Seasons in San Francisco, to show us how it's done. His technique and tips for juicy pink medium rare steak after the jump.

Calling all carnivores! Have I got a treat for you: here are our best grilled meat recipes. Since the time is right for you to put some beef (or pork, or lamb) on the barbie, make the most of these dishes now. Nothing goes better with grilled meat than a glass of red wine, so don't forget to pick up a bottle while you're at the grocery store!

Tri-tip with chimichurri	Pork and mango skewers	Leg of lamb with rosemary and mustard
Cachaça-marinated hanger steak	Pork tenderloin with red pepper sauce	Lamb chops with blackberry relish