Cooking

Everyone loves a tender serving of beef. Any cut can be cooked to the perfect combination of juicy tenderness while capturing all that flavor when prepared using the appropriate method.

Tender cuts, such as the rib and loin will cook best using dry heat methods, such as roasting, broiling, pan broiling, stir-frying and grilling. Less tender cuts from the round, chuck, brisket and shank require moist heat methods including braising, cooking in a liquid or using a pressure pan. A longer cooking time at lower temperatures with moisture helps soften connective tissue in these less tender cuts.

Preparation

Before you start, wash your hands with hot, soapy water for at least 20 seconds before preparing food, as well as before and after handling raw meat. Always keep raw meat and their juices from coming into contact with other foods during preparation. Wash all utensils and surfaces with hot, soapy water after contact with raw meat.

• Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, designate a separate cutting board for preparation of raw meat..
• Thaw foods only in the refrigerator or microwave oven; never leave out at room temperature. Foods thawed in the microwave must be cooked immediately, not refrigerated.
• Marinate in the refrigerator, not on the kitchen counter. Discard or boil thoroughly any leftover marinade that was in contact with the raw meat.
• Clean produce well under cold, running water, and scrub thoroughly with a clean brush when possible.

Safe Cooking Temperatures

For the best beef-eating experience use an ovenproof or instant-read meat thermometer to prevent over- or undercooking. Place the thermometer at the thickest portion of the meat, not touching bone, fat or the bottom of the pan. For ground beef patties, insert the thermometer sideways into the center of the cooked burger.

Serving

Always place cooked food in a clean dish for serving, and use clean utensils. Never use the same plate that held raw meat to serve the cooked meat.

• Do not allow any cooked food to sit out at room temperature more than two hours.
• When serving food buffet style, keep cold foods on ice at a temperature below 40°F, and keep hot foods above 140°F. Do not mix fresh food with food that has been sitting out.

Click here to visit Beef It's What's for Dinner's complete guide to preparing and cooking all cuts of beef.