Read these 28 Cooking With Beef Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Cooking tips and hundreds of other topics.
Beef comes in four main cuts: chuck, loin, rib and round. Packaging information generally tells the cut and the product, such as “chuck roast” or “sirloin steak” to give the consumer an idea of the best way to cook the product. Chuck and round cuts are less tender and require a moist cooking method such as braising, which is a slow moist-heat cooking method that uses a small amount of liquid such as stock or wine with a tight-fitting lid. Cook the moister loin and rib cuts by a dry heat method, such as broiling or grilling.
Rub a little olive oil, chopped garlic, and finely chopped onions over your New York Strip steaks. Set the steaks in the fridge for one hour and then remove. Heat your frying pan up to medium high heat. Add a tbsp. of olive oil to the pan. Place your steaks in the pan. Cook for six minutes on each side. Wait ten minutes before eating so that the juices have time to settle.
This recipe is perfect for individuals who don't have a lot of time to spend in the kitchen. There are only three ingredients. Place a package of meatballs in a crock pot. Pour a can of chili sauce over top of the meatballs. Add a jar of cranberry sauce and cook on low for six to eight hours. Serve over a bed of pasta, or place in roll for a meatball sandwich.
Purchase a 3 lb. flat cut corned beef brisket. This will feed a family of 6.
Place your brisket in a large pot. Cover the brisket with water, and then sit the lid on the pot. Bring the water to a boil, and then reduce the heat to simmer. Allow the brisket to simmer for four hours.
If you try to cook your corned beef brisket too quickly, it will become dry, and too tough to chew.
Options: Rub 1/4 tsp. salt, 1 tsp. garlic powder, 2 tsp. paprika, and 1/2 tsp. of dill on the corned beef brisket before you place it in the pot.
Safe meat temperatures vary for beef. The USDA recommends: Ground beef mixtures/hamburgers: 160 degrees Fahrenheit Steaks and roasts (medium rare): 145 degrees Fahrenheit Steaks and roasts (medium): 160 degrees Fahrenheit Steaks and roasts (well done): 170 degrees Fahrenheit Temperatures on grills and other cooking appliances may vary, so use a meat thermometer to get the most accurate reading for your meat.
Ground beef comes in a number of variations. They include: Ground Hamburger: Made from the less desirable cuts of beef. It usually includes trimmings from other meat cuts, including sirloin, chuck, ribs and more, all mixed up in ground hamburger. It may have added fat, but the USDA restricts the amount of fat to 30%. Ground Beef: Essentially the same makeup as ground hamburger, but cannot have added fat. Specialty Ground Beef: Specific cuts of beef ground into one package. For example, specialty ground beef is ground chuck or ground sirloin. However, just because the cut is specific, does not mean that the meat is leaner than ground hamburger. Guidelines are as such: Ground chuck is 80 to 85 percent lean and 15 to 20 percent fat; Ground round is 85 to 90 percent lean and 10 to 15 percent fat and Ground sirloin is 90 to 92 percent lean and 8 to 10 percent fat. Lean Ground Beef: Similar to regular ground beef, but containing a maximum of 22% fat Extra Lean Ground Beef: Also similar to regular ground beef, but containing a maximum of 15% fat .
Prevent meat loaf from sticking to the bottom of your baking dish by putting a slice or two of bacon in the bottom of the pan.
If your meat loaf is burning on top, you may want to reduce the oven temperature. A 1 1/2 pound meat loaf gets perfectly done at 350 degrees for 70 to 90 minutes. If your recipe requires a higher temperature, consider covering with foil for the last 30 minutes of baking time.
Many people think the liquid found in beef packaging is blood from the steer because of the color of the liquid and the color of the meat. However, it is important to note that blood is removed from beef during the slaughtering process. There is a minute amount remaining and it is contained within the muscle of the beef. Beef is about three-quarters water, so that natural moisture, combined with protein, is what is found in packages of beef.
A plethora of flavors can complement beef, which is why many people choose to marinate it. Marinate beef in a refrigerator for up to five days, but no longer. For the best flavor possible, boil used marinade and reapply to the cooked beef. However, if you do not boil leftover marinade, discard it immediately to avoid the potential for harmful bacteria.
Defrosting beef is only safe by three methods: in the refrigerator, immersed in cold water or in the microwave. Defrosting beef on the counter, or in other locations, is dangerous because of the bacteria can that gather in these spots. Refrigerator: If this is your chosen method for defrosting your beef, understand the process will be slower. Ground beef, steaks and meat for stew will take about a day. Whole roasts and other bone-in beefs take about two days. Cold water: Keep beef in the package. Be sure it is airtight and there are no leaks. Keep the meat in cold water and change it every half hour. Smaller packages will take an hour; larger ones will take two to three hours. Microwave: Cook meat immediately because the meat browns or cooks slightly during the microwaving process. Do not re-freeze partially cooked meat because there are likely still bacteria present. Bacterium does not die in the defrosting process.
Labels are important factors in choosing ground beef. Lean ground beef must have a 25% reduction in fat over the standard of 30% in regular ground beef. Ground beef labels on the market usually include information on the fat and lean percentage to give consumers a clear idea of the leanness of the beef. If there is no label or information on how lean the ground beef is, remember that the brighter the red, the leaner the meat.
The amount of meat to buy per person depends on the kind of meat and the cut. For boneless meat such as chops or a boneless roast, you will want to buy about 1/3 pound per person.
For meat with bones, you will need about 1/2 pound for each serving. This includes things such as chicken pieces, chops with bones, and steaks. If you will be serving ribs, buy about a pound for each serving.
If you are preparing a holiday dinner, take leftovers into consideration. Everyone seems to enjoy having things like turkey and ham leftovers. Plan about 1/2 pound of ham per person if you don't want any to remain after dinner, but a pound per person is a good rule of thumb so there will be plenty.
The same rule applies to a whole turkey. If you buy a pound per person, you will have leftovers, but a 20 pound turkey for 25 to 30 people is usually reasonable and allows plenty of leftovers.
Never partially cook or brown beef to be refrigerated. This because partially cooking beef does not destroy bacteria present in raw meat. By waiting to finish the cooking process, you give bacteria an opportunity to multiply and thrive on the partially cooked meat.
Choose ground beef in packaging that is intact and cold to the touch. When bagging it with other groceries, keep all meats separate from other products so any possible juices that leak will not contaminate other foods. Place ground beef in your shopping cart last and store it in your refrigerator or freezer as soon as you get home.
Don't be in a hurry to put your food on the grill. If your charcoal hasn't reached the proper temperature, you will end up with a burned mess...black on the outside, and raw on the inside. Wait until your charcoal has turned white on the outside, and then give yourself an extra 5 minutes before putting your meat on the grill. This allows for more even heating of the coals, and gives you a slower, more desirable cooking temperature. Check out some great grill pans for indoor grilling.
Beef is meat that comes from cattle aged at about 2-years-old. Steers usually weigh in at around 1,000 pounds and can yield up to 450 pounds of meat. There are more than 50 different breeds of beef --with Angus, Brahman, Hereford and Charolais being the most common. Baby beef is young cattle, weighing in at 700 pounds. These cattle feed primarily on milk and grass and yield smaller cuts. The meat is usually a light red and has much less fat than regular beef. Veal, which is the most controversial of all of the cattle meats, is from a calf that weighs about 150 pounds, is milk-fed and is usually less than three months old. Veal is a pale pink meat and has more cholesterol than beef.
Many people love the taste of the classic comfort food, meatloaf. However, for many cooks, their creation comes out like a dry hockey puck. A few simple steps ensure a moist meatloaf every time.
First, make sure to use fresh bread crumbs instead of dry bread crumbs. Place four to five pieces of sliced bread into a food processor per pound of ground meat. Chop until fine and then add the crumbs to the meat. the moisture in the bread will keep through the baking process. This is perhaps the single easiest way to keep a meatloaf moist.
Second, use fresh onion instead of dried. The moisture from the vegetable will help keep the meatloaf from drying out.
Third, use eggs in the meatloaf. Many novice cooks forget this. Eggs work as a perfect binding agent to keep the meatloaf together and help keep it moist.
By following these simple tips, you can ensure a moist meatloaf every time!
Rub some salt and pepper in to your roast while you are wating for your grill to heat up. On high heat you want to cook your tri tip roast for five minutes on one side, and then five minutes on the other side. Turn the heat setting down to medium low and cover the tri tip roast with BBQ sauce. Lower the lid to your grill and wait ten minutes. Flip your roast and cook again for another ten minutes. Cover your roast with a fresh layer of BBQ sauce and serve after 15 minutes. This gives the juices time to settle.