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 Cooking Tips

Techniques

You've made the perfect choice - a tender, high-quality cut. It's up to you to bring the flavor to the table. What do you do now?

There are two basic methods for cooking meat. Which you choose depends on the cut and how big it is: 

 

Use this method of cooking meats for the most tender cuts, such as: ribs, short loin, and sirloin chuck or round steaks. It takes place in the oven, on the grill, or in a pan.

Dry Heat Cooking


 
Oven Roasting
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This is a Dry-heat cooking method used primarily for large cuts:

1. Place the roast fat side up on a rack in a waterless pan. Insert a meat thermometer. Make sure it doesn't touch fat or bone.

2. Roast at 300 to 325 degrees F.

3. At desired doneness, remove from pan. Let rest in a warm place for about 20 minutes (for easier carving).

Note: Roasts over 2 pounds continue to cook out of the oven. Take them out about 5 degrees below the desired temperature.

Grilling

This is a very popular outdoor method of cooking, used mostly for steaks, burgers, and kabobs.
1. Place meat on a preheated grill. 
2. Grill until red juices appear on the top (uncooked) side. 
3. Turn using tongs or spatula to avoid piercing the meat. 
4. Season cooked side. 
5. Continue grilling to desired doneness.

Broiling

This method takes place in the oven. It is best for steaks, burgers, and kabobs.
Broil following grilling instructions above.

Pan Cooking (non-frying)

Cooking in a pan may be considered by most people as frying; but in this method, the meat is lightly coated with oil; there is no liquid placed in the pan before cooking. This method works very well for steaks.
1. Lightly coat one side of the meat with oil.
2. Place oil side down in a heavy, hot skillet. 
3. Cook until juices rise to top of uncooked side. 
4. Coat uncooked side with oil. Turn. 
5. Season cooked side. 
6. Continue to desired doneness.

Frying Pan

This method differs from the Pan Cooking method because this one uses oil in the pan to cook the meat. It is good for steaks, patties, or thin beef.
1. Heat thin layer of oil until very hot.
2. Sear steaks - two minutes per side. 
3. Reduce temperature. Season. 
4. Continue to desired doneness.

This method is great for strips from steaks or roasts.

1. Slice meat into thin slices or strips. 
2. In skillet or wok with small amount of oil, fry a small batch quickly, stirring constantly. 
3. Drain drippings after each batch.
4. Remove meat. Stir fry vegetables separately. 
5. Add beef and serve.

Stir Frying

This method is great for strips from steaks or roasts.

1. Slice meat into thin slices or strips. 
2. In skillet or wok with small amount of oil, fry a small batch quickly, stirring constantly. 
3. Drain drippings after each batch.
4. Remove meat. Stir fry vegetables separately. 
5. Add beef and serve.

Moist Heat Cooking

 

Moist-heat Cookery methods are used for cuts from beef, such as chuck, round, tip, foreshank, plate, and flank, It takes place using liquid in a covered pot in the oven, on the range, or in a slow-cooker.

Pot Roasting

For roasts up to 5 pounds:

  1. Brown meat on all sides in heavy pan or Dutch oven in small amount of oil. Pour off drippings.

  2. Place meat on rack in Dutch oven or pan. Add boiling water or hot broth to a depth of 1/2 inch. Cover tightly.

  3. Simmer on range for 1 to 1-1/2 hours. Add liquids as needed. Turn meat occasionally to keep moist.

  4. Add vegetables and simmer additional 45 minutes.

Stewing

Best for small pieces of beef, lamb, or pork:

  1. Brown meat in heavy pan or Dutch oven in small amount of oil. Pour off drippings.

  2. Cover meat with boiling water or hot broth. Bring to boil.

  3. Reduce heat to low. Add vegetables and simmer unit meat and vegetables are tender. Season to taste.

Braising

A technique that works for various cuts:

  1. Coat pieces of meat in flour.

  2. Brown on all sides in oil over medium-high heat.

  3. Add liquid (water, stock, soup, tomato-based sauce, marinade, or wine) to cover meat. Simmer until fork tender.