|
|
Cooking
It Right
Not
all beef cuts are equal. Some cuts should be cooked slowly;
some should be cooked quickly. Some cuts should be cooked
using moist heat; some dry heat. But don't worry, whatever
the cut, we have a method to make your steak, roast or burger
taste great.
How
To Cook Today's Beef
Cooking
Methods
Rubs
& Marinades
Meat
Thermometers
Meat
Doneness
How To Cook Today's
Beef
The following chart will help you find the perfect cooking
method for your specific cut of beef.
Click
here for a larger version of this chart.
[back to the
top]
Cooking Methods
You need to pan fry that steak but you're
not exactly sure how to do it? Not a problem.
The cooking methods below provide step-by-step
instructions on how to cook your favorite
beef cut.
Braising
- The secret to making tough cuts fork tender
Broiling
- Make your steaks taste great without a
grill
Grilling
- Be the king of your backyard
Pan
Broiling - Quick and healthy cooking
for all types of cooks
Pan
Fry/Saute - Got 7 minutes? You've
got dinner!
Roasting
- Great for that special dinner
Stewing
- A perfect winter warmup
Stir Fry
- A quick, healthy and economical way to
make your favorite meal
[back to the
top]
Rubs & Marinades
Rubs and Marinades are great ways to
add flavor or tenderize your favorite
cuts of beef.
Rubs
- A blend of herbs, peppers, spices
or seasonings that are blended to
add flavor to steaks and roasts by
coating the surface of the beef with
the mixture.
|
Rubs
can consist of dry ingredients,
or some include oil, crushed
garlic or other liquids that
cause the rub to be a paste.
|
|
|
Rubs
can be applied to the surface
of the beef just before
grilling or roasting, or
applied several hours in
advance and refrigerated
until cooked.
|
Marinades
- A highly seasoned liquid used
to add flavor and tenderize less
tender cuts.
|
|
Marinades
usually consist of liquid
ingredients such as fruit
or vegetable juices, wine,
water or oil in combination
with seasonings and herbs.
|
|
|
A
tenderizing marinade
must contain an acidic
ingredient such as lemon
juice, yogurt, wine
or vinegar or a natural
tenderizing enzyme found
in fresh papaya, ginger,
pineapple and figs.
|
|
|
Allow
¼ to ½ cup marinade
for each 1 to 2 pounds
of beef.
|
|
|
Always
marinate in the
refrigerator - never
at room temperature.
|
|
|
Marinating
may be done in
a plastic bag
or glass dish.
|
|
|
Beef
must be marinated
at least six
hours for tenderization
to take place.
Turn or stir
the meat occasionally
to allow even
exposure to
the marinade.
|
|
|
For
flavor, marinate
15 minutes
or as long
as 2 hours.
|
|
|
Leftover
marinade
should be
discarded.
|
For
Rub & Marinade recipes,
see the Recipe Book.
[back to the
top]
Meat Thermometers
A meat thermometer takes
the guesswork out of cooking.
It measures the internal
temperature of cooked
meat to assure that a
safe temperature has been
reached. If you don't
regularly use a meat thermometer,
get in to the habit of
using one. A meat thermometer
can be used for all foods,
not just meat.
What
Type Should You Buy?
Oven-proof - Is
inserted prior to roasting
and left in for the entire
time.
Instant-read
- Is not oven proof. Use
it toward the end of the
recommended cooking time.
Insert it long enough
to get a temperature reading,
about 10 to 15 seconds,
then remove it.
Make
sure the thermometer you
buy is designed for meat.
There are other types
of thermometers, for example,
candy thermometers.
Where
to Place the Meat Thermometer?
Ground Beef - Place
in the thickest area of
ground beef dishes such
as meatloaf. The thermometer
should be inserted sideways
in thin items such as
hamburger patties.
Roasts
and
Steaks-
Insert
into
the
center
of
the
thickest
part,
away
from
bone,
fat
and
gristle.
Casseroles
-
Insert
into
the
thickest
portion.
When
using
a
thermometer,
do
not
touch
the
cooking
pan.
| | |
