Beef Cooking Guidelines
How long can uncooked meat be
frozen? How long can it be refrigerated?
Depending
on the cut, uncooked meat can be stored up to 12 months in the freezer.
However, we recommend eating the food within a reasonable time period
for quality's sake. Larger cuts, like steaks and roasts, can be safely
stored for up to 6 months.
Smaller cuts, such as veal chops, should not
be frozen for more than 4 months, and ground meat should not be frozen
for more than 3 months. Remember, meat stored in the freezer should be
kept at 0 degrees F (-18 degrees C). Roasts, steaks and chops can be
stored in the refrigerator from three to five days. Ground meat should
be used within a day or two of purchase. |
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When
roasting a large piece of meat, do I need to use a roasting rack? Do I
need to cover it?
We
recommend that you use a roasting rack, but you don't have to cover it.
Roasts placed directly into a roasting pan may cook unevenly. A
roasting rack allows the heat to circulate around the meat, cooking and
browning the meat uniformly. Covering the roast is generally not
recommended, because this interferes with the browning process.
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What is the best method for thawing meat?
There
are several methods to thaw food safely -- in the refrigerator, under
cold, running water, and in the microwave. To ensure that your food is
safe to eat, follow one of these methods: In the refrigerator: Plan
ahead as this is the slowest thawing technique. Small frozen items may
thaw overnight in the refrigerator, while larger items will take
significantly longer.
In cold running water: Place the frozen food in a
leak-proof bag and place it under cold running water. In a microwave on
the defrost setting: Plan to cook the food immediately after it has
thawed in a microwave, because some areas of the food may have begun
cooking during the defrost cycle. |
Is it
true that meat continues to cook after it has been removed from the
grill/smoker?
Yes! Understand that beef, and
any meat for that matter, continues to cook, even after it has been
removed from the heat source. Sometimes, the rise in temperature is
modest and only happens in the first couple of minutes after the meat
has been removed.
Sometimes the rise is more dramatic, up to 20
degrees in some cases, depending on how big the piece of meat is and
the temperature
at which it was cooked. The hotter the temperature at which the meat
was cooking the more the temperature will rise when removed from the
heat.
Do I really need to use a thermometer?
Definitely.
Invest
in a good instant-read digital thermometer for taking temps
inside your meat. You'll be tempted to go to your local
kitchenwares
store and purchase one there. That's a great start, but eventually
you'll want to upgrade to something that is more robust and delivers
more accurate results (time saving and cost-effective in the long run).
Digital thermometers take all the guesswork out
of cooking the perfect steak, or cut of meat. It's OK to pierce the meat
with
a thermometer. We've all been told that sticking a fork in the meat
will rob it of its juices. But I'd rather be confident that my meat has
been fully cooked to the appropriate temperature. I'm OK losing a ¼
teaspoon of juices.
That
being said, don't lose any more
delicious juices than necessary. Always use tongs or a spatula to
handle meat. Piercing meat with a fork allows juices to escape, making
the meat less moist. |
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Tips for cooking a great beef
steak
Cook
the steak on medium to high heat to seal in the juices. Try brushing
butter, or for the health conscience, olive oil on the steak
before cooking, combine this with your prefered spices.
Melt some
butter in a bowl and add garlic salt, onion salt, and worcestershire
sauce,
then brush this on before grilling and brush on again after flipping
the steaks. Use tongs or a spatula, do not pierce the meat while
cooking.
Only flip the steaks one time, half the cooking time
one side
and half on the other. This will preserve those tasty juices. Let the
steak rest a few minutes, this is vitally important. If you do this
with a good grade ribeye steak you will have a small amount of juice on
your plate and the steak will be so moist the juice will follow your
knife as you cut it. |
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