Meat, Broth & Traditional Proteins
From everyday steaks and roasts to broth, bones, and organ meats, these guides help members plan cuts, cooking methods, and household use without wasting good food.
Open a guide below when you are building a meat order or learning how to use the whole animal well. Return to the [Education Library](/pages/education) for pantry and storage topics.
Bones, Broth & Stock
Poultry & Eggs GuideA practical APA guide to poultry and eggs, including whole birds, poultry cuts, soup birds, broth bones, eggs, baking, breakfast, family meals, storage, and ...
Organ Meats & Traditional Use
Meat Buying Guide: Cuts, Uses & Household PlanningA practical meat buying guide for APA members: quick cuts, roasts, ground meat, bones, organs, fats, broth items, freezer planning, and family meal use.
How to Cook Roasts, Shanks & Slow-Cooking CutsA practical member guide to cooking roasts, shanks, stew meat, soup bones, and other slow-cooking cuts with broth, fat, salt, simple seasonings, leftovers, a...
Everyday Uses for EggsA practical member guide to using eggs for simple breakfasts, baking, pancakes, custards, egg salad, soups, casseroles, sauces, pantry planning, and everyday...
Beef Guide: Steaks, Roasts, Ground Beef, Bones & OrgansA practical APA member guide to choosing beef by meal use: steaks, roasts, ground beef, stew cuts, bones, organs, fats, broth items, and freezer planning.