Beef
Selection
 When
you go to the meat case to purchase beef, there are
a wide variety of options from which to choose. All
of these options can make it confusing if you don't
know what to look for. If you understand what the
names mean, you'll be one step closer to proper selection.
- "Loin"and "Rib"
are clues that the beef is a more tender cut.
- "Chuck", "Round" and
"Flank" indicate a less tender cut.
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Less tender cuts will require marinading
or a slower, moist cooking method.
The USDA has three grades that
they generally give beef:
Grades are determined by the amount
of marbling (flecks of fat within the meat), the texture
of the meat and its color and appearance. "Prime"
meat has the most marbling and "Select" has
the least.
Less marbling means less fat, therefore
"Select" has fewer calories. But remember,
it may not be as tender, juicy or flavorful as "Choice"
or "Prime".
When purchasing beef, there are
a few things to watch for no matter what grade or cut
you choose:
- Choose beef that is bright red in color in
the fresh meat case. Remember, vacuum packaged
beef in the self-serve case will be maroon because
it has not been exposed to oxygen.
- Choose beef that is firm to the touch.
- Choose beef that has little or no excess
liquid in the package.
- Look for packages that are cool to the touch
and have no wear or punctures.
- Always check the "sell-by" date.
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Beef
Cuts
Beef
Storage
With beef and all perishable foods, proper
care must be taken to ensure safety and maintain quality.
Try to buy your meats last on your trip through the
grocery store.
After you buy beef, be sure to refrigerate
or freeze your meat as soon as you get home. If you
live far from the grocery store or meat market, bring
a cooler for the ride home.
Refrigeration tips for uncooked
beef:
- Be sure your refrigerator is set at 40 degrees
F.
- Beef steaks and roasts can be refrigerated
for 3 to 4 days.
- Ground beef should be used within 1 to 2
days.
- Place meat in the coldest part of the refrigerator.
- Place uncooked meat on a plate in the refrigerator.
That way if excess juices drip, they will not
effect other foods.
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Freezing tips for uncooked beef:
- Beef steaks and roasts can be frozen for 6
to 12 months.
- Ground beef can be left in the freezer for
3 to 4 months.
- Wrap meat in white freezer paper or freezer
aluminum foil to protect against freezer burn.
- Do not bring meat to room temperature before
cooking. Most recipes are based on taking meat
directly from the refrigerator. In fact many
recipes call for steaks to be partially frozen
when cut (for easier cutting) and then immediately
cooked.
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Everyone loves the great taste
of beef, so you often won't have any leftovers.
But if you do:
- Promptly refrigerate or freeze all perishable
foods after the meal is over.
- Don't cool leftovers on the kitchen counter.
- Divide and wrap leftovers into smaller portions
that you'll use at one time.
- Leftover, cooked beef can be stored in the
refrigerator for 3 to 4 days and in the freezer
for 2 to 3 months.
- Date leftovers so you know when you put them
in the refrigerator.
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Cutting &
Slicing Tips
- For meat or roasts cut across the grain.
- Roasts should be allowed to "rest"
10-15 minutes after being removed from the oven.
This allows the juices to settle before carving.
- Hold the knife perpendicular, or at a 90
degree angle, to the cutting surface. The more
tender, the thicker the slices can be.
- Rib Roasts - 1/2" - 1/3"
- Less Tender Roasts - 1/8" - 1/4"
- Carve meat on a cutting board.
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Freezing &
Defrosting
Freezing tips for uncooked beef:
- Beef steaks and roasts can be frozen for 6
to 12 months.
- Ground beef can be left in the freezer for
3 to 4 months.
- Wrap meat in white freezer paper or freezer
aluminum foil to protect against freezer burn.
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Defrosting tips for uncooked beef:
- Never defrost frozen beef on the kitchen counter.
- The best way to defrost is to plan ahead
a bit and place the meat in the refrigerator
overnight. Larger items may take two nights.
- If you're pressed for time, use the defrost
setting on your microwave - a pound of ground
beef can be thawed and ready to cook in 5 minutes.
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Defrosting timetable:
- Large Roast 4-7 hrs./lb.
- Small Roast 3-5 hrs./lb.
- 1" Thick Steak 12-14 hrs.
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