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Cooking It Right
Not all beef cuts are equal. Some cuts should be cooked slowly; some should be cooked quickly. Some cuts should be cooked using moist heat; some dry heat. But don't worry, whatever the cut, we have a method to make your steak, roast or burger taste great.
How To Cook Today's Beef
Cooking Methods
Rubs & Marinades
Meat Thermometers
Meat Doneness
How To Cook Today's Beef
The following chart will help you find the perfect cooking method for your specific cut of beef.
Click here for a larger version of this chart.
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Cooking Methods
You need to pan fry that steak but you're not exactly sure how to do it? Not a problem. The cooking methods below provide step-by-step instructions on how to cook your favorite beef cut.
Braising - The secret to making tough cuts fork tender
Broiling - Make your steaks taste great without a grill
Grilling - Be the king of your backyard
Pan Broiling - Quick and healthy cooking for all types of cooks
Pan Fry/Saute - Got 7 minutes? You've got dinner!
Roasting - Great for that special dinner
Stewing - A perfect winter warmup
Stir Fry - A quick, healthy and economical way to make your favorite meal
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Rubs & Marinades
Rubs and Marinades are great ways to add flavor or tenderize your favorite cuts of beef.
Rubs - A blend of herbs, peppers, spices or seasonings that are blended to add flavor to steaks and roasts by coating the surface of the beef with the mixture.
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Rubs can consist of dry ingredients, or some include oil, crushed garlic or other liquids that cause the rub to be a paste. |
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Rubs can be applied to the surface of the beef just before grilling or roasting, or applied several hours in advance and refrigerated until cooked. |
Marinades - A highly seasoned liquid used to add flavor and tenderize less tender cuts.
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Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings and herbs. |
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A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs. |
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Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef. |
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Always marinate in the refrigerator - never at room temperature. |
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Marinating may be done in a plastic bag or glass dish. |
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Beef must be marinated at least six hours for tenderization to take place. Turn or stir the meat occasionally to allow even exposure to the marinade. |
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For flavor, marinate 15 minutes or as long as 2 hours. |
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Leftover marinade should be discarded. |
For Rub & Marinade recipes, see the
Recipe Book.
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Meat Thermometers
A meat thermometer takes the guesswork out of cooking. It measures the internal temperature of cooked meat to assure that a safe temperature has been reached. If you don't regularly use a meat thermometer, get in to the habit of using one. A meat thermometer can be used for all foods, not just meat.
What Type Should You Buy?
Oven-proof - Is inserted prior to roasting and left in for the entire time.
Instant-read - Is not oven proof. Use it toward the end of the recommended cooking time. Insert it long enough to get a temperature reading, about 10 to 15 seconds, then remove it.
Make sure the thermometer you buy is designed for meat. There are other types of thermometers, for example, candy thermometers.
Where to Place the Meat Thermometer?
Ground Beef - Place in the thickest area of ground beef dishes such as meatloaf. The thermometer should be inserted sideways in thin items such as hamburger patties.
Roasts and Steaks- Insert into the center of the thickest part, away from bone, fat and gristle.
Casseroles - Insert into the thickest portion.
When using a thermometer, do not touch the cooking pan.
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