Search results

Bacterial contamination is more likely to occur in ground beef than in cuts of beef that are not ground. I've heard that adding garlic powder to ground beef that is to be served rare will destroy any bacteria that are present. Is there any truth in this claim? Thanks

I bought a 41/2 pound rolled rib roast, it turns out that I will have only eight guests. What do I do with the meat left over? My guests have tastes that range from medium rare to well done. How do I prepare this roast so that each guest will have about a quarter pound to his or her...