BERKSHIRE PORK color is typically more red than white. The moisture retention capacity of Berkshire meat exceeds that of regular pork and it is also known for its low cook loss.
BISON- while it can be substituted in any recipe for beef – should not be overcooked. Slow, moist heat works best with the less tender cuts of bison, such as chuck. Medium heat works well for steaks or burgers, keeping in mind not to drive off the internal moisture. Ground bison contains very little fat, so a moderate temperature and just to the point of the pink disappearing in a patty is just right.
GAME BIRDS are so incredibly good for you because they are so lean. But this means that you can also dry them out all too easily. An easy trick to avoid this includes wrapping the bird with bacon strips and tie with a string. The bacon fat keeps the meat moist. Another option is to use an oven roasting bag that keeps the juices in.
NATURAL BEEF can be cooked a variety of ways. The first step is to decide on a cooking method. There are basically two categories that cooking methods fall into – moist heat or dry heat. The one you choose will depend on the cut you are using. Different cuts should be treated differently to bring out their best flavor and tenderness.
RABBIT should be cooked until it reaches 160F. Excellent rabbit seasonings include parsley, rosemary, sage, bay leaf, lemon-grass, coriander and basil. Rabbit may be soaked in a marinade of sugar or honey, red wine, or olive oil seasoned with herbs.
WAGYU BEEF, in order to retain maximum flavor, should not be cooked further than medium-rare. In fact, the fat in Wagyu beef has a lower melting point than that of other beef so if cooked for too long at too high a heat, it simply melts away. And it is this feeling, of the meat melting in the mouth, which really makes Wagyu beef an outstanding culinary experience.
WILD BOAR is a lean meat that should be cooked at a lower temperature than other meats, avoiding overcooking. If frozen, never thaw wild boar in a microwave as it will become very tough and dry. It is excellent barbequed and makes tasty sausage, jerky and ground meat products. Because it is range fed, it can be served on the rare-to-medium side comfortably. Use low cooking temperatures | Cook slowly | Do not cook past medium done stage | Cook less tender cuts until fork goes in easily