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Updated 04/04/08

        I Have created My Own Brand Of Spices, That can be purchased through PayPal.

I'm sure they will help you with your BBQ's and Dinners. They can Be sent as a gift for that special Grill Chef You Know "Needs All The Help He Can Get" having fun with creating meals for his family and friends. 

Rubs' and Seasonings'

	Beef Full Loin.  The beef loin yields tender steak cuts that have the richest beef flavor.
	Strip loin.   The strip loin is used to produce Sirloin Strip Steaks.  The strip steak is cut with a Variety of tall lengths.  Center Cut Strip Steak eliminates the loin end section of the Striploin, which contains a tough connective vein.
	Tenderloin.  The tenderloin is used to produce the tenderloin steaks (filets).  It is the most tender muscle and is used for a variety of dishes.
	Tenderloin, Complete Trim.  This item's special trim removes all connective tissue which produces a very high quality tender steak, commonly referred to as a filet.
	Short loin.   The short loin is used to produce T-Bone Steaks.  The t-bone steak is a bone in cut that includes the Strip loin muscle on one side and the tenderloin muscle on the other.
	Porterhouse Steak.   The Porterhouse is a t-bone steak that  has at least 1.25in. of tenderloin present, measuring from the center bone out.

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Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The Butcher

Storage of Meat

Handling Produce

Dry Aging

Nutrition

Food Surveys

Food Safety

Handling Meat

Questions About Meat

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Last modified: April 04, 2008. This Site Is Updated WeeklyYet Always Under Construction! To Be The Most Informative, George Foreman Indoor Grill, Website, On The Internet! With Your Help, Marty.