Create deliciously tender culinary dishes.  Explore cooking techniques passed down generations and discover the possibilities, be bold and imaginative by combining natural ingredients with quality meats and create traditions you can call your own.


Baking uses prolonged dry heat, normally in an oven, while protecting meat from dry heat.  Meat loafs or whole cuts that contain stuffing and smaller cuts with a coating such as bread crumbs are common for baking. One method of baking known as en croûte (French for “in a crust”), protects the meat from direct […]


Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, sear at a high temperature, then finish in a covered pot at a lower temperature while sitting in some amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting. […]


Charbroiling is a commonly used cooking device consisting of a series of grates that can be heated using a variety of means. The heat source is almost always beneath the cooking surface – for gas-fired applications this is referred to as an under-fired broiler. For great tasting Moroccan style char-broiled lamb chops (loin, rack or blade), […]

Indirect Grilling

Indirect grilling is a barbecue cooking technique, by which placing veal or lamb to the side of the heat source instead of directly over the flame as is more common. Indirect grilling is ideal for cooking whole cuts (ie. rack, striploin, top butt etc.) that would burn if cooked using a direct flame. This method of cooking generates […]


Stews have been made since ancient times using a combination of solid ingredients that are cooked in liquid at low temperatures allowing flavors to mingle. Stewing is suitable for less tender cuts (ie. shank, cubed rounds and cubed shoulder) that become tender and juicy with the slow moist heat method, while lean and tender cuts […]

Slow Cookers

A slow cooker, also known as a Crock-Pot is a counter top electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking or boiling). Place veal or lamb and a liquid (such as water, wine, or stock) in the slow cooker. Some recipes […]

Stir Frying

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a metal pan or bowl (traditionally called a wok). The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that […]


Sautéing from the French sauté [sote], in reference to tossing while cooking, is a method of cooking food that uses a small amount of oil in a shallow pan over moderate to high heat. Veal or lamb can be thinly sliced (cutlets/scalopine) to facilitate fast cooking, chops and medallions of striploin or tenderloin are also […]


Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and maillard browning on the surface of the food. Roasting […]


Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Heat transfer when using a grill is primarily through radiant heat. Heat transfer when using a grill pan or griddle is by direct conduction. When the heat source for grilling comes from above, it is referred […]