The cooking tips and recipes on this site are Free to use, down load, copy and share. Enjoy!
Hard work and perseverance have made this site what it is today. I add to it almost daily and hope that any readers who appreciate all the hard work I have done to donate. This will help me to continue adding to my site. Donating would help in keeping my costs down so that I can keep bringing you great recipes.
Always select beef with a bright red color, making sure there are no gray or brown spots.
Make sure the package is cold and it has no holes or tears, sometimes people pick the packages up in the grocery and a thumb or finger will go through the wrapper.
Always check the sell by date.
The amount of beef you need varies by the type cut you have selected. Follow these guidelines: 2-1/2 servings per 1 pound of bone in roast and steaks. 2-1/2 to 3-1/2 servings per 1 pound of boneless cuts that will be trimmed of fat. 3-4 servings per 1 pound of lean boneless cuts without waste, such as eye of round, flank and tenderloin.
Less tender cuts of beef can be marinated to tenderize and to add flavor. A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, yogurt or wine. Marinades without and acid can be used to flavor tender cuts.
Always marinate meat in the refrigerator, turning or stirring several times to evenly coat the meat. Less tender cuts need 6 to 24 hours of tenderize. Marinating longer than 24 hours will result in a mushy texture.
If a marinade is to be used later for basting or serving sauce, reserve a portion of it before adding the beef. A marinade that has been used to marinade your cut of beef must be brought to a full rolling boil before you can use it as a sauce.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
A "rub" is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked cuts, such as roasts or steaks. Rubs add a burst of flavor to the meat but do not tenderize.
Choose and appropriate cooking method for the cut you've selected. Tender cuts can be cooked quickly using dry-heat methods such as broiling, grilling, pan-broiling, pan-frying, roasting and stir frying. Less tender cuts need to be cooked slowly using moist-heat methods., such as braising and cooking it then in a liquid.
To keep steaks flavorful and juicy bring them to room temperature before grilling. Always start your steaks on a very hot grill to seer in the juices.
I hope that a few of these tips will help you understand the best possible ways to buy and cook different cuts of beef.
Make sure the package is cold and it has no holes or tears, sometimes people pick the packages up in the grocery and a thumb or finger will go through the wrapper.
Always check the sell by date.
The amount of beef you need varies by the type cut you have selected. Follow these guidelines: 2-1/2 servings per 1 pound of bone in roast and steaks. 2-1/2 to 3-1/2 servings per 1 pound of boneless cuts that will be trimmed of fat. 3-4 servings per 1 pound of lean boneless cuts without waste, such as eye of round, flank and tenderloin.
Less tender cuts of beef can be marinated to tenderize and to add flavor. A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, yogurt or wine. Marinades without and acid can be used to flavor tender cuts.
Always marinate meat in the refrigerator, turning or stirring several times to evenly coat the meat. Less tender cuts need 6 to 24 hours of tenderize. Marinating longer than 24 hours will result in a mushy texture.
If a marinade is to be used later for basting or serving sauce, reserve a portion of it before adding the beef. A marinade that has been used to marinade your cut of beef must be brought to a full rolling boil before you can use it as a sauce.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
A "rub" is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked cuts, such as roasts or steaks. Rubs add a burst of flavor to the meat but do not tenderize.
Choose and appropriate cooking method for the cut you've selected. Tender cuts can be cooked quickly using dry-heat methods such as broiling, grilling, pan-broiling, pan-frying, roasting and stir frying. Less tender cuts need to be cooked slowly using moist-heat methods., such as braising and cooking it then in a liquid.
To keep steaks flavorful and juicy bring them to room temperature before grilling. Always start your steaks on a very hot grill to seer in the juices.
I hope that a few of these tips will help you understand the best possible ways to buy and cook different cuts of beef.
Tips for buying and cooking beef
Main Menu
Recipes, Articles and Cooking Tips
Have a cooking or baking question? Ask Marjorie on Facebook.
