From the Meat Library
The Meat Blog
Plain-English guides on cuts, cooking temperatures, sauces and processing, from the plant in Sims, NC.
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Cooking & Recipes20 Venison Recipes, Backstrap to JerkyTwenty venison recipes with sources: grilled backstrap, tenderloin, roasts, chili, burgers, jerky and sausage, plus the safe temperature for deer meat.Nov 10, 2026 · 26 min read · Deer & Game
Cooking & RecipesOld-School Deer Camp Venison RecipesOriginal camp-style venison recipes: marinade, backstrap, pot roast, stew, chili, and more.Nov 10, 2026 · 12 min read · Deer & GameStart here
Cut Guides & ChartsBeef Cuts Chart: 9 Primals & How to Cook EachA beef cuts chart for all nine primals, from chuck to shank: what cuts come from each, how to cook them, FSIS times and USDA safe temps.Nov 4, 2026 · 8 min read · Beef & VealStart here
Doneness & Food SafetySteak Doneness Chart: Temps & Rest TimesSteak doneness temperatures from rare to well done, when to pull it, how long to rest, and USDA's 145°F safe minimum. From a Sims, NC meat processor.Nov 4, 2026 · 6 min read · Beef & VealStart here
Doneness & Food SafetySafe Meat Cooking Temperatures Chart (USDA)USDA safe internal temperatures for beef, pork, lamb, venison, poultry and sausage, with whole cuts vs. ground meat explained. Printable chart.Nov 4, 2026 · 5 min read · Beef & Veal, PorkStart here
Cut Guides & ChartsVenison Cuts Guide & Deer Drop-Off Tips (NC)Deer cuts from backstrap to shank, what each is good for, venison yield, safe cooking temps, and NC field-dressing and CWD tips for hunters.Nov 4, 2026 · 6 min read · Deer & Game
Cooking & RecipesHow to Make Smash Burgers, Step by StepHow to make smash burgers: the best ground beef, how to smash and sear on cast iron, the flip, cheese and sauce, and how to get thin patties to 160°F.Nov 4, 2026 · 6 min read · Beef & Veal
Cooking & RecipesBurger Patty Recipes: 9 Patties & Safe TempsNine burger patty recipes, from classic beef and spiced lamb to chicken, turkey, salmon and black bean, with the USDA safe temperature for each one.Nov 4, 2026 · 7 min read · Beef & Veal
Cooking & RecipesHow Long to Cook Chicken Wings, by MethodChicken wing cook times for the oven, air fryer, deep fryer, grill and stovetop, why 165°F matters, how to check wings, and game-day food safety tips.Nov 4, 2026 · 6 min read · Poultry
Cooking & RecipesFried Chicken Coatings Compared: 8 OptionsFlour, cornstarch, rice flour, panko, double dip, tempura and beer batter compared for fried chicken and meat, plus oil temps, smoke points and safety.Nov 4, 2026 · 7 min read · Poultry
Cooking & RecipesHot Dog Styles: 12 Regional Toppings GuideTwelve regional hot dog styles, from Carolina slaw dogs and Chicago dogs to Sonoran and Seattle, how to cook hot dogs, and USDA hot dog safety tips.Nov 4, 2026 · 6 min read · Pork, Beef & Veal
Cooking & RecipesInstant Pot Chicken Times by Cut, Fresh or FrozenInstant Pot chicken times for breasts, thighs, drumsticks, wings and whole chicken, natural vs. quick release, cooking frozen chicken, and safety rules.Nov 4, 2026 · 7 min read · Poultry
Sauces & MarinadesBaked Chicken Drumstick Marinades: 6 RecipesSix marinades for baked chicken drumsticks, how long to marinate and bake them, where to check 165°F, and USDA marinade rules for raw chicken.Nov 4, 2026 · 8 min read · Poultry
Cut Guides & ChartsFish Anatomy & Cuts: Collar, Loin, Belly, FilletFish anatomy and cuts explained with red snapper: head, collar, loin, belly, fillet, steaks, pin bones and frame, plus how to fillet and the safe 145°F.Nov 4, 2026 · 7 min read · Fish & SeafoodStart here
Cut Guides & ChartsPork Cuts Guide: Primals, Chops, Roasts & HamEvery pork cut from shoulder to ham: where it comes from, how to cook it, USDA safe temps, hog yield, and what to put on your pork cut sheet.Nov 4, 2026 · 9 min read · Pork
Choosing the Right CutPremium Steak Cuts: Ribeye, Strip, Filet & MoreRibeye, strip, filet mignon, T-bone and porterhouse explained: where each comes from, how it eats, how to cook it, and Prime vs. Choice grades.Nov 4, 2026 · 7 min read · Beef & Veal
Cut Guides & ChartsBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetBoston butt, picnic, spareribs, baby backs and belly for barbecue: cook temps, hog yields and what to put on your hog cut sheet in eastern NC.Nov 4, 2026 · 6 min read · Pork
Cut Guides & ChartsBeef Cuts Chart: Primals, Retail Cuts & UsesEvery beef primal, from chuck to shank: the retail cuts, how to cook each, how much a whole beef yields, and how to fill out a beef cut sheet.Nov 4, 2026 · 7 min read · Beef & Veal
Cooking & Recipes12 Beef Cuts & the Best Way to Cook EachHow to cook ribeye, filet, sirloin, T-bone, porterhouse, strip, tomahawk, flank, skirt, brisket, short ribs and round roast, with target temps.Nov 4, 2026 · 8 min read · Beef & Veal
Choosing the Right CutBeef Tenderness Scale: Most Tender to ToughestBeef cuts ranked from most tender to toughest using meat science research, why skirt and flat iron surprise people, and how to cook each group.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetyBurger Doneness: Why Ground Beef Needs 160°FBurger doneness temps from rare to well done, why USDA says 160°F for ground beef, why color can't tell you, and how to keep a burger juicy.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetySausage Doneness: Safe Temps for Every KindFresh pork and beef sausage is done at 160°F, chicken and turkey at 165°F. How to temp a link, keep casings from splitting, and store sausage.Nov 4, 2026 · 5 min read · Pork, Poultry
Sauces & MarinadesSteak Marinades: 9 Recipes & Marinating TimesNine steak marinade recipes, from garlic herb to soy ginger and chipotle lime, how long to marinate each cut, and how to grill a marinated steak safely.Nov 4, 2026 · 8 min read · Beef & Veal
Sauces & MarinadesClassic Steak Sauces & Which Steak Each SuitsHow to make béarnaise, peppercorn, bordelaise, chimichurri, garlic herb butter and mushroom sauce for steak, which steak each suits, and safe handling.Nov 4, 2026 · 7 min read · Beef & Veal
Sauces & MarinadesHow Long to Marinate Meat: Times by CutHow long to marinate beef, pork, lamb, chicken, venison and seafood, what over-marinating does, USDA refrigerator limits, and when used marinade is safe.Nov 4, 2026 · 7 min read · Beef & Veal, Pork
Cut Guides & ChartsLamb Cuts Guide: Primals, Chops & Cook TempsLamb shoulder, rack, loin, leg and shank: the best cuts from each primal, how to cook them, USDA safe temps, cooking times, and lamb yield.Nov 4, 2026 · 5 min read · Lamb, Mutton & Goat
Sauces & MarinadesSauces for Lamb Chops: 5 Classic PairingsMint sauce, rosemary red wine, garlic herb butter, tzatziki and chimichurri for lamb chops: how to make each, which chop it suits and safe lamb temps.Nov 4, 2026 · 8 min read · Lamb, Mutton & Goat
Choosing the Right CutTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakWhere top sirloin, flank, skirt and hanger steaks come from, how each eats, grill times, how to slice them across the grain, and how to ask for them.Nov 4, 2026 · 6 min read · Beef & Veal
Choosing the Right CutPrimal Beef Cuts & Cattle Breeds ExplainedBeef primals and five signature cuts (ribeye, tenderloin, brisket, short ribs, top sirloin), plus what Angus, Hereford, Charolais, Brahman and Wagyu change.Nov 4, 2026 · 8 min read · Beef & Veal
Choosing the Right CutWagyu BMS & A5 Grading ExplainedWhat Wagyu BMS (1–12) and A5 mean, how Japan grades yield and quality, what makes Kobe, how American Wagyu compares with USDA Prime, and cooking tips.Nov 4, 2026 · 6 min read · Beef & Veal
Cut Guides & ChartsChicken Cuts Guide: Parts, Anatomy & Safe TempsEvery chicken cut from breast to giblets, how to break down a whole bird, white vs. dark meat, cooking times, and USDA's 165°F safe temperature.Nov 4, 2026 · 6 min read · Poultry
Cut Guides & ChartsTurkey Cuts Guide: Parts, Cook Times & 165°FEvery turkey cut from breast to giblets, white vs. dark meat, roasting and thawing times, where to check 165°F, and how to break down a whole bird.Nov 4, 2026 · 7 min read · Poultry
Cut Guides & ChartsGoat Meat (Chevon) Cuts Guide & Cook TempsGoat cuts from neck to leg: which are tender, which need slow cooking, kid vs. adult goat, USDA safe temps, storage, and planning a goat cut sheet.Nov 4, 2026 · 7 min read · Lamb, Mutton & Goat
Cut Guides & ChartsMutton Cuts Guide: Mutton vs. Lamb & How to CookWhat mutton is, how USDA tells it from lamb, which mutton cuts grill and which need slow cooking, safe temps, and a cut sheet for older sheep.Nov 4, 2026 · 7 min read · Lamb, Mutton & Goat
Cut Guides & ChartsVeal Cuts Guide: Primals, Chops & Osso BucoVeal cuts explained: shoulder, rib, loin, leg, breast and shank, 12 popular cuts and how to cook them, FSIS cook times and USDA safe temps.Nov 4, 2026 · 7 min read · Beef & Veal
Cut Guides & ChartsDuck Cuts & Anatomy: Every Part and How to Cook ItEvery part of a duck from breast to feet, how to render the fat, FSIS cook times, the USDA 165°F rule for duck breast, and breaking down a whole duck.Nov 4, 2026 · 8 min read · Poultry
Cut Guides & ChartsGoose Cuts & Cooking: Farm and Wild Goose GuideGoose cuts from breast to giblets, roasting a whole goose, rendering the fat, cooking lean wild goose, FSIS times, storage and the 165°F safe temp.Nov 4, 2026 · 7 min read · PoultryNo articles match that search. Try a shorter word, or call the plant and ask.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours