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How to Select and Cook Beef

She loves to eat this full-flavored, beautiful beef.

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






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