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.
Less tender cuts will require marinating 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:
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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:
Freezing tips for uncooked beef:
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. Everyone loves the great taste of beef, so you often won't have any leftovers. But if you do:
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Cutting & Slicing Tips:
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Freezing & Defrosting Freezing tips for uncooked beef:
Defrosting tips for uncooked beef:
Defrosting timetable:
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Last Updated - Saturday, October 04, 2008 12:42 PM |