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2008
Beef Tips - Cooking Tips
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| Pot roasts come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue. These two factors make them less tender. They require moist-heat cooking to tenderize and to develop the natural beef flavors. |
| Family-Priced Oven Roasts are from the round and bottom sirloin. They are leaner and more economical. They are suitable for family fare, casual gatherings, and health-conscious meal preparers. Family priced roasts include tri-tip, round tip, rump, bottom round, and eye round. |
| Premium Oven Roasts are from the rib and short loin and are more costly than standard roasts. They are perfect for holidays, entertaining, and other special occasions. Premium roasts include rib, ribeye, and tenderloin. |
| A roast is a cut of beef thicker than 2-inches that is suitable for cooking by dry heat on a rack in a shallow open pan in the oven or in a covered grill (indirect heat). |
Tips for tender steaks:
- Pat beef dry with paper towels for better browning
- Turn steaks with tongs, not forks that piece the beef allowing flavorful juices to escape
- Salt beef after cooking or browning since salt draws out moisture and inhibits browning
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| Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery, and bell peppers, meatloaf may remain pink even when a 160 degree internal temperature has been reached. |
| Use an instant-read thermometer to make sure beef is cooked to the proper internal temperature. Ground beef should be cooked to 160 degrees internal temperature. Steaks and beef roasts should be 145 degrees internally. You can get a great meat thermometer in the Beef Store! |
| When stir-frying, cook beef and vegetables separately, then combine and heat through. |
