Meatz

4 months ago | [YT] | 0

Meatz

4 months ago | [YT] | 0

Meatz

4 months ago | [YT] | 0

Meatz

Beef Tips and Tricks
■ Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

■ Before cooking, pat steaks and roasts dry with paper towels for better browning. ■ When stir-frying, partially freeze steaks for about 30 minutes for easier slicing. ■ When roasting or broiling, place steaks or roasts on a rack in a toasting or broiler pan to allow fat to drip away during cooking.

■ For kabobs, cut steak into uniform pieces to ensure even cooking. Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.

■ Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.

■ When cooking with acidic ingredients, such as tomatoes, citrus juices or wine, use pans with nonreactive interior surface such as nonstick, anodized aluminum or stainless steel. Reactive metals such as aluminum and cast iron can affect the taste and color for dishes with acidic ingredients.

■ High heat can overcook or char the outside of beef cuts while the interior remains underdone. ■ There is no need to bring beef to room temperature before cooking - straight from the refrigerator works effectively.

■ Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices.

■ Turn ground beef patties with a spatula. Do not press down on the patty, or flavorful juices will be lost, resulting in a dry burger.

■ Salt beef after cooking or browning. Salting beef before cooking draws out moisture and restricts the flavor that browning imparts.

4 months ago (edited) | [YT] | 0

Meatz

Storing Beef
Keep it Safe
When shopping, pick up beef just before checking out. If it will take longer than 30 minutes to get it home, consider keeping it cold in a cooler.
At-Home Storage
■ Refrigerate or freeze as soon as possible after purchasing.
■ Place beef packages on the lowest shelf in your refrigerator on a plate or tray to catch any juices.
■ If you plan to freeze your beef, think ahead to your weeknight meals and re-package it into
right-size portions for you and your family.
■ You can freeze beef in its original packaging up to two weeks. For longer storage, wrap in
heavy-duty aluminum foil or place in a plastic freezer bags, removing as much air as possible.
■ Label each package with the date, name of beef cut and weight and/or number or servings.
Practice FIFO (First In, First Out) inventory system.
■ Refrigerate leftovers promptly after serving (within 2 hours of cooking).
Refrigerator and Freezer Storage Guidelines
STORAGE TIP
—
Ground beef is more perishable than roasts or steaks. Plan to use refrigerated ground beef within 1 to 2 days of purchase.

Beef Cut Refrigerator or Freezer
35°F to 40°F 0°F or below
Fresh Beef From Purchase Date:
Steaks, Roasts 3 to 4 days or 6 to 12 months in freezer
Stew Meat, Kabobs or Strips 2 to 3 days or 6 to 12 months in freezer
Ground Beef 1 to 2 days or 3 to 4 months in freezer
Leftover Cooked Beef
All 3 to 4 days or 2 to 3 months in freezer

4 months ago (edited) | [YT] | 0