Beef is still America's favorite meat. Whether you're enjoying a grilled steak, a juicy burger, or a savory stew, beef 's deep, hearty flavor is sure to come through.
Choose meat that is bright to deep red; any fat should be creamy white. As with all meat, color is a good indicator of quality. Cut edges should look freshly cut and moist; never wet. Vacuum packed beef is darker and often looks more purple than red. Last, remember that the names of steaks and roasts often vary from state to state: A "strip steak" in California is known as a "shell steak" in New York.
Some of America's favorite dishes start with ground beef: meat loaf, meatballs, burgers, chili, and casseroles, and that's just the beginning. Its popularity is well deserved: It delivers big time flavor at relatively low cost.
Beef doneness temperature - when is the beef done?..
Carving and selecting a rib roast - simple step by step directions..
Learn all about slicing beef against the gain..
Ground beef nutrition facts. Tips and tricks for ground beef..
Step by step directions to prepare beef stock..
Here you can find many beef recipes with pictures and tips about how to prepare beef.
If you're not cooking steaks, roasts, or even ground beef within 6 hours of getting them into your refrigerator, remove the store packaging, place the beef on a plate, cover loosely with wax paper, and set in the coldest part of your refrigerator for no more than 2 days. (The store's plastic wrap aids bacterial production in your refrigerator's humid environment).
In a large resealable plastic bag or shallow glass container, combine the first seven..
Puree all ingredients except steak in a food processor. Pour marinade into a large..
In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the..
In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix..
In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice...
Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain..
In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce..
In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup..
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck..
Combine water, hoisin sauce and wine vinegar; reserve. Heat large nonstick skillet over..
Combine yogurt, cucumber and dill weed. Cover and refrigerate. Cut cooked..
Place onion and bell pepper in small microwave-safe bowl. Cover and microwave..
Wooden skewers, soaked several minutes in water Place steak cubes in plastic..
Trim fat from meat. Cut meat into 11⁄2 inch cubes. Place meat cubes in..
Preheat the oven 400°F (200°C). Heat the oil and butter in a saucepan over low..
Heat the oil in a large heavy-based saucepan over medium heat, add the onions, and..
Heat the oil in a large heavy-based saucepan,add the onions, and cook on..
Preheat the oven to 350°F (180°C). Heat the oil in a large cast-iron casserole, add..
Soak the porcini mushrooms in 1¼ cups boiling water for 30 minutes. Heat the..
Put the beef in a mixing bowl, add the pepper and cayenne, and mix well. Heat the oil..
Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 min..
Cut the garlic cloves in half. Rub the garlic over the steaks on both sides. Rub the steaks..
In large zip-tight plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil..
In mortar with pestle or in zip-tight plastic bag with rolling pin, crush coriander seeds..
Preheat the oven to 350°F (180°C). Dust the meat with a little flour, then..
Preheat the oven to 400°F (200°C). Rub the beef all over with olive oil, and season with..
It's important to cook a meatloaf just until cooked through so that it remains moist and tasty. In our recipes we give the exact time needed to cook up a flavorful loaf. But you can also use an instant-read thermometer, which is the most fail-safe way to determine doneness for ground meat in loaves and in patties. Insert the thermometer into the thickest portion of the loaf or in the middle, inserting it halfway in. For patties, insert it horizontally until it reaches the center. The thermometer should read 160°F. Be sure to wash the thermometer before you reinsert it if needed.
To cook up a tender piece of beef,it's best to match the cut of meat to the right cooking technique.
Choose porter-house steak, T-bone steak, London broil (top round), top loin, rib-eye, sirloin steak, tenderloin, flank steak, skirt steak, cube steak, minute steak, and ground beef.
Choose chuck roast, brisket, short ribs, shin (shank cross cuts), and oxtails. Cubes for stew are usually cut from boneless chuck or bottom round, but chuck gives the moistest results. Bone inch cuts add flavor and body to stews. Roasting: Choose standing rib roast, tenderloin, ribeye, eye round, and tri-tip.
Disease causing bacteria like E. coli contaminate only the surface of food, so the inside of a roast or steak is not affected. The bacteria are killed when the outside of the food is exposed to high temperatures, when grilling and roasting, for example. When beef is ground, any outer surface contamination gets mixed throughout the meat. The bacteria on the surface of a grilled burger may be killed, but unless the interior of the meat is cooked to 160°F, dangerous bacteria can still be present. To eliminate this danger, always cook ground beef until well done. When pressed in the center, a burger or patty should feel firm and spring back.