Meat Education

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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'

Displayed in this section are commonly used institutional meat products. All product information begins with the USDA guidelines. GrillMeats customers then have the option to alter these basic guidelines to create their own unique product specifications. These custom specifications are referenced and closely followed each time an order is placed.

	GrillMeats offer the finest mid-western corn fed beef, aged to perfection and portioned fresh to order using individual customer specifications. Click here for beef portion information.
	Only the finest formula fed baby white veal is used to produce the highest quality products. Veal carcasses are boned daily, then cut to customer specifications only after the order is placed. The finished product is vacuumed packed and delivered within hours of production. This process assures the freshest product available. Click here for veal portion information.
	USDA Choice and Prime domestic lamb is the quality difference. GrillMeats processes the finest USDA graded fresh lamb cuts. Lamb is processed fresh to order using customer specifications. "Why Domestic?" Domestic lamb is produced under the strict supervision of the USDA, with attention to every detail that can effect quality. The rich feeding programs utilizing grains produce a high quality richly marbled product that offers a consistent delicious lamb flavor that is never strong. Click here lamb portion information.
	GrillMeats offers a full line of fresh pork portioned items. Using the the same exacting standards as the higher priced products, pork can be utilized by chefs to produce lower cost entrees for lunches, banquettes and dinner items. Click Here for pork portion information.

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

The George Forman Grill

Marty's George Foreman Grill

Recipes