Meat 
Beef Types and Cooking Basics Beef is not only affordable; it can be cooked thousands
of different ways and never exhaust our taste buds! Beef can be purchased in bulk as ground beef,
as a steak or roast, as beef strips and in many other forms. Beef is so versatile that new beef recipes
are being discovered on almost a daily basis! Beef comes from full-grown cattle that are around two
years old. One steer can weigh about
1,000 pounds. This can yield
approximately 450 pounds of beef. There
are multiple breeds of cattle, including Charolais,
Hereford, Angus, Brahman and many others.
Cattle are raised eating grass for starters and then special feed made
of grains and corn. The feed is usually
formulated to enhance health. Cattle
farmers may administer certain approved antibiotics for disease prevention and
treatment, but a withdrawal period is required before slaughtering. Some hormones may also be used to promote
growth. Beef inspection is mandatory, but grading is
voluntary. The USDA grades high quality
beef at several levels: Prime, Choice
and Select. Other lower grades include
Standard, Commercial, Utility, Cutter and Canner. The lower grades are generally ground and
used in processed meats. The most
flavorful meat, which is abundant in fat marbling, is Prime beef. This accounts for about two percent of the
graded beef. Types of Beef Cuts There are four major beef cuts: chuck, rib, loin and round. Packages in the supermarket should indicate
that the meat is beef and what type of cut.
Pricing will depend on the grade or cut, but most supermarkets will have
huge sales on the more expensive beef cuts about once a month. Consumers can stock up on beef products such
as roasts, steaks, ground beef, etc. and freeze them for later dishes. A chuck arm steak and pot roast have arm bone and occasionally
rib bones (cross-sections only), with muscles that have connective tissue. Shoulder pot roast and steak (boneless) are
cut from the chuck arm with little fat.
A cross rib pot roast is cut from the arm half of beef chuck and has
several rib bones with layers of fat and lean.
Beef used for stewing usually contains meaty pieces and fat, and can be
cut from rib, brisket, chuck or plate. Beef can be cut to create many types of steak,
including top loin steak, rib eye steak, T-bone, porterhouse, sirloin, round
steak, flank steak and loin tenderloin (filet mignon). The best steaks (rated for tenderness and
juiciness) are cut across the grain from beef roast or loin tenderloin, or from
primal rib. Other types of beef include
rump roast, top round roast, brisket point half or
flat half, round cubes, cubed steak and ground beef. Interesting Facts about Beef Beef is classified as a red meat because it has more
myoglobin protein than chicken or fish.
Myoglobin holds oxygen in the cattle muscles after the oxygen is
transported through red blood cells.
Beef muscle that has not been exposed to oxygen (such as beef in a
vacuum package) will be purplish or burgundy in color. Once exposed to open air, the oxygen will
turn the meat to a bright red after about 15 minutes. Some beef (e.g. filet mignon) is aged to promote
additional flavor and tenderness. Aging
can take from ten days up to six weeks and should only be done commercially -
not at home. Note: If you
notice red juice inside a package of beef, don't be alarmed. It is not blood because the blood has been
removed during slaughter. This liquid is
likely just natural moisture from the beef combined with the protein to create
the red liquid. Cooking Beef Shop for beef that is red to reddish
brown in color.
Marbling (interior muscle fat) adds to the juiciness and flavor of the
meat while cooking. Read dates on the
beef to ensure freshness, and avoid buying meat that has turned brown or has a
musty or peculiar smell. If you bring
meat home and find that it smells "off" when the packaging is
removed, then take it back for a refund or exchange as soon as possible. Beef can be defrosted in the refrigerator (slowly or in
cold water) inside its original package.
It can also be defrosted in the microwave on special settings. If cooking before it defrosts completely, be
sure to allow for more cooking time.
Beef can be marinated in the refrigerator up to five days. The marinade should be boiled before using as
a sauce. Never partially cook beef for later cooking - this can
cause harmful bacteria to remain.
Instead, cook beef all at once and then warm later if needed. Beef should be cooked at minimum temperatures
of 160 degrees F. Steaks, however, can
be cooked at 145 degrees F for medium rare and up to 170 degrees F for well
done. Look for a cooking chart online
for exact times and temperatures based on the beef's type and weight. Get Creative! Beef can be cooked in so many ways that it would take a
lifetime to try all the recipes. You can
slow cook roasts or steaks in a crock pot, pan fry beef patties or steaks, or
add ground beef to spaghetti, stroganoff, rice casseroles and other delicious
dishes. Slow cook a roast in the oven or
whip up beef stew with vegetables. Broil
your thick rib eye or T-bone steaks to perfection. You may season beef to taste with the
following spices garlic, salt/pepper, oregano, onion powder, etc. Beef Recipes Try these mouth-watering beef recipes for your next
family dinner or any holiday gathering.
MY CROCK POT ROAST ·
3 lb. chuck roast ·
1/2 can beef broth ·
1 c. flour ·
1/2 tsp. garlic powder ·
1 or 2 cloves garlic ·
1 medium onion, diced ·
2 tbsp. olive oil ·
1 bay leaf ·
Dash of salt and pepper Wash chuck roast. Season generously
with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and
brown lightly on both sides. While
browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in
whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and
pepper. Cover and cook on low for 8 to
10 hours.
TRY OVEN BAKED SWISS STEAK
·
1 1/2 lb. round steak, cut in pieces ·
1/4 c. flour ·
1 tsp. salt ·
2 tbsp. oil ·
1 (16 oz.) can tomatoes, cut up ·
1/2 c. chopped celery ·
1/2 c. chopped carrots ·
1/2 tsp. Worcestershire sauce Combine flour and salt. Pound 1
tablespoon of flour mixture into each piece of steak. Brown
meat in hot oil. Put pieces in baking dish. Blend 2 tablespoons flour
into the pan drippings in skillet. Stir in the tomatoes, celery, carrots and
Worcestershire sauce, and stir until mixture is thickened. Pour over meat in baking dish. Bake at 350 degrees F for 1 hour 20 minutes or until meat is
tender. Copyright
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