Tag: Beef

Top 5 Most Flavorful Cuts Of Beef Rib Eye. New York Strip. Top Sirloin. The top sirloin is cut from the loin and offers great flavors! Tenderloin. The tenderloin is a cut from the loin of beef and is the most tender cut of beef. Top Sirloin Cap. The top sirloin cap is a very […]

The tenderloin is, as its name implies, the most tender cut of beefcut of beefChuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is […]

For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. How do you know when beef is well-done? Now touch your thumb to your pinky. That section of your palm will be fairly firm. This is what a well-done steak feels like. Kitchen pros rely […]

How do I check these meats are properly cooked? When you pierce the thickest part of the meat with a fork or skewer, the juices should run clear. Cut the meat open with a clean knife to check it is piping hot all the way through – it should be steaming. Meat changes colour when […]

Cattle. Not Every Animal Is Beef! Learn Their Meat Names Animals Meat Name Cattle (cow or bull) Beef Calf (young cow) Veal Pig Pork Deer Venison Is beef a cow or pig? When you stop and think about it, it’s actually quite strange that pig meat is called “pork,” cow meat is called “beef,” sheep […]

Meat tends to get tougher as you radiate out from the tenderloin, with the rib and loin containing the most tender cuts, and the shank, round, flank, plate, chuck, and brisket—areas that work hard to walk, graze, and support the cow’s weight—generally housing the toughest cuts. Which beef roast is the toughest? Chuck roast is […]

If you are craving a steak, avoid high-fat steak cuts, such as skirt steak and rib-eye. Instead, choose leaner cuts like beef sirloin, top round, or bottom round, which are lower in saturated fat, calories, and cholesterol. What beef is good for cholesterol? People watching their cholesterol should avoid high-fat cuts of steak and instead […]

Here are the top four cuts of steak that are highest in protein and healthy on the body. Sirloin-Tip Side Steak. With a protein-to-fat ration of 7:1, it is obvious that this cut of steak is one of the top choices for health-conscious steak eaters. Top Sirloin. Eye Of Round. Bottom Round. Which meat is […]

Of these, the following are considered extra lean: Eye of round roast and steak. Sirloin tip side steak. Top round roast and steak. Bottom round roast and steak. Top sirloin steak. What is the leanest cut of beef? Sirloin Tip Side Steak is, by far, the leanest cut out there on the market, to be […]

8 simple tips to make meat softer Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer. Cover the meat with coarse salt. Acid marinade. Marinade with fruit puree. Slow cooking in a pan. Grilling. Add the coarse salt halfway through cooking. Use baking soda. How do you make […]

The answer: When it comes to nutrients – protein, iron, zinc, etc. – there’s no difference between steak that is cooked medium rare or well done. The concern is that meat cooked until it’s well done contains more potential carcinogens called heterocyclic amines (HCAs) than meat cooked for a shorter time. Is well-done beef healthy? […]

Many chefs follow the rule of thumb of 1 minute resting time for every 100 g of meat. Resting time depends on the size of your cut. We like to give a roast 10–20 minutes rest before carving and allow steaks to stand for 3–5 minutes before serving. How long should a beef roast rest […]

150°-160°F. Medium Well (150°-160°F) At the point at which a steak has reached “medium well” it will start becoming very firm. The steak will become primarily grey and only a sliver of pink will remain in the center. Is 145 degrees medium rare? Rare: 135°F. Medium rare: 145°F. Medium: 160°F (always cook ground beef to […]

Keep raw meat & poultry sparate from ready-to-eat foods wash your hands in hot soapy water and dry thoroughly before preparing food and after touching raw meat and chicken. make sure juices from raw meat do not come into contact with other foods. How do I start eating raw beef? 5 Tips to eat raw […]

Chuck meat is your best bet for beef stew, but it’s also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours. […]

The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat. How long does it take to cook raw beef? On most stove tops, […]

Storing meat Uncured, raw meat generally lasts safely for around three days in the refrigerator. If you plan to keep uncooked meat longer, freezing it is your best bet. Is ground beef good after 7 days in the fridge? A package of ground beef can stay in the fridge for up to two days from […]

A discolored piece will be green, while a moldy or slimy piece will be unusable. If your meat is gray or green, discard it; otherwise, you can eat it without worrying. In addition to the color, look for the texture. A slice of mushy meat will be slimy and mushy, while a rotten or moldy […]

What are the characteristics of quality meat? The characteristics of good quality meat include a bright red color, little to no smell, smooth, clean cuts on steaks with no jagged edges, a high level of marbling, a glistening on the surface of the meat with no discolored spots. How do you determine the qualities of […]

CUTS OF MEAT FOR ROASTING, BRAISING & OTHER SLOW COOKING For this style of cooking, you’ll want to choose beef cutsbeef cutsChuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing […]