Beef is available in many cuts of varying tenderness and
quality. According to USDA standards, beef is graded as Prime, Choice, and
Select. Prime is mainly sold to restaurants and some specialty markets. Choice
and Select (the leanest) are readily available to consumers.
All beef must pass
USDA inspection based on the age and health of the animal and the appearance
and cut of meat after processing.
Varieties
Some cattle, usually steers, are more desirable than others
for producing quality beef. Top breeds include Angus and Charolais. It is
helpful to know which part of the cow you are buying to understand why beef is
tender or tough.
Loin – This portion of the cow is very tender and more
expensive. Familiar names include fillet, tenderloin, T-bone, Porterhouse, and
sirloin.
Chuck – This is from the shoulder and neck and tends to be
more muscled and tough, but excels in flavor. These meats benefit from marinating,
and slow cooking. Cuts include roasts, stew meat, top blade steak, and ground
chuck.
Rib – Meat around the rib section is tender with good
marbling. While these may not always reach the “prime” classification, they are
sold in stores as prime rib.
Round – This section is actually the back of the cow.
Because it is well-muscled, these cuts will be tougher than most.
Breast/Flank – The breast and flank area produce steaks,
short ribs, and brisket. Some of these are tough.
Miscellaneous/Specialty – All other parts of a cow fall into
this grouping including tongue, liver, and bones.
Buying Tips
Beef (with the exception of ground) should be firm to the
touch. Any signs of graying, sliminess, or fat that has yellowed means the meat
is past its prime. Aged and vacuum-packed beef products are always darker than
commercially packaged types.
Marbling adds flavor and tenderness to cooked meats. In
lesser-quality cuts, the white veining will be tough and stringy or
nonexistent.
Storage Tips
When cooking within 2-3 days after purchase, leave beef in
its original wrapper. Check for leakage and double wrap or place on a tray if
necessary. Roasts and steaks should be used or frozen within 4 days; hamburger
within 2 days.
Don’t be alarmed if a package of hamburger is grayish in the
middle. Beef reacts to oxygen in the air, which gives it a deeper coloration.
To freeze, remove from package and double wrap –first in a
layer of heavy-duty foil, then a freezer bag. Beef will keep in the freezer for
several months. However, check occasionally for signs of crystal formation and
freezer burn. If frozen beef begins to deteriorate, thaw and cook immediately.
Usage Tips
• Always defrost meat completely for even and thorough
cooking.
• Thin strips of beef are easier to slice if the meat is
partially frozen. If it is fresh, place in the freezer for about 20 minutes.
• After cooking, let beef stand for at least five minutes
(longer for larger pieces). The juices will have time to spread throughout the
meat instead of running onto the plate or platter.
• Cook whole beef to 145 degrees and ground meat to 160
degrees.
• Frozen meat can be easily defrosted in the microwave.
Rotate often to keep the edges from cooking.
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