Sorry but I can't resist. "Where's the beef"
I love beef. Pretty much I can say that about all food. However, there is nothing like a tender, juicy steak or hamburger. Damn delicious. Beef is high in protein.
Look for the grade. The USDA grade is based on tenderness and juiciness. The top grades are:
• USDA PRIME
• USDA CHOICE
• USDA SELECT
Don't go for anything less than Select because it's dog food grade. The tenderest cuts of beef come from the muscles that aren't used much. A nice flavorful cut of beef will have some nice fat throughout (marbling effect.) You want that because it adds flavor. The beef should be look red and be firm to the touch.
Before cooking beef let it rise to room temperature after taking it out of the refrigerator. To add flavor you can soak your meat in some sort of love. Okay I mean marinate your beef in liquid. Wine, beer, juices. Sometimes you'll want to beat your meat to tenderize it.
Here are some basic beef cuts and cooking methods: Cooking/serving temperatures to follow.
| Cut
of Beef |
Characteristics
|
Cooking Method |
| Porterhouse
T-Bone |
Tender |
Broil,
grill, panfry |
| Top
Loin Steak |
Tender |
Broil,
grill, panfry, stir-fry |
| Tri-Tip |
Tender
(should marinate first to tender unless braising) |
Broil,
grill, panfry, roast |
| Sirloin
Steak |
Tender |
Broil,
grill, panfry (whole or cubed) |
| Rib
eye Steak |
Tender |
Broil,
grill, panfry |
| Flank
Steak |
Less
tender |
Broil,
panfry |
| Skirt
Steak |
Less
tender |
Broil,
grill, panfry |
| Cubed
Steak |
Less
tender |
Panfry,
stir-fry, roast |
| Chuck
Roast |
|
Roasting |
| Round
Tip |
Tender |
Broil,
grill, panfry, stir fry |
| Brisket |
Roast |
Braise,
roast |
| Eye
Round Steak |
Less
tender |
Broil,
grill, panfry |
| Ground
Beef |
Tender |
All
cooking methods |
| Beef
for Kabobs |
Less
tender |
Broil,
grill |
| Beef
for Stews |
Less
tender |
Braise,
roast |
COOKING / SERVING TEMPERATURES
| |
Rare |
Medium-Rare
|
Medium |
Medium-Well |
Well-Done |
| RED
MEATS (Beef, Veal) |
|
|
|
|
|
| Roasts,
Chops and Steaks |
120°
to 125°F
45°
to 50° C
Center
is bright red, pinkish toward the exterior portion |
130°
to 135°F
55°
to 60° C
Center
is very pink, slightly brown toward the exterior portion |
140°
to 145°F
60°
to 65° C
Center
is light pink, outer portion is brown |
150°
to 155°F
65°
to 70° C
Not
pink anywhere |
160°F
and above
70°
C and above
Steak
is uniformly brown throughout |
| Ground
Beef and Veal |
* |
* |
* |
* |
160°
to 165°F
No
longer pink, uniformly brown throughout |
|
