Are you looking to try a savory and exciting new meat dish? Visit your butcher for a good cut of meat and have fun trying one of Chef Eric's recipes. Roasting, braising, stewing, or grilling will bring out the natural juices and make your meat tender to perfectly accommodate your favorite vegetables.

When buying beef, ask your butcher for AAA grade, which is top of the line. Beef can easily be made on the grill with some vegetables for a taste of summertime or is an excellent meat in hearty stews and soups for the colder months. Beef is so versatile - try it thinly sliced atop a salad of mixed greens and vinaigrette, roasted with lots of root vegetables, or on kebabs. Now, get cooking!

Veal is the flesh of a milk-fed calf. When the calf is weaned onto grass or grain, then the tenderness, texture, and taste that veal is famous for is lost, and it becomes beef. When buying veal, make sure the meat is a distinctive pink color. Veal is delectable with any variety of sauces. Dress it up with cheese and tomato sauce for a tasty veal parmigiana and serve it with linguine, or sauté it in a little lemon, butter, and garlic for a lighter entrée.

With pork, mostly everything is edible. But make sure that you cook it thoroughly. Pork tenderloin is the exception as it should be cooked to medium.

Lamb is usually served as an elegant entree at festive holiday meals and other important occasions. However, lamb cuisine can be a great addition to all kinds of meals year round, making any entrée a special event.