Getting Ready to Cook Beef

Handle it Right

* Pat beef dry with paper towel for better browning.
* When stir-frying, partially freeze beef (about 30 minutes) for easier spicing.
* Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaf with firm, compact texture.
* When roasting or broiling, place beef on a rack in the broiler or roasting pan to allow fat to drip away while cooking.
* For kabobs, cut beef into uniform pieces to ensure even cooking. Pieces do no have to be absolutely square – some may have rounded or uneven edges.
* Thread beef pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.

Keep it Clean
To avoid cross contamination and prevent food borne diseases, follow these easy steps.

* Wash hands in hot, soapy water before and after handling meat and other fresh foods.
* Keep the meat and meat juices away from other foods, both in the refrigerator and during preparation.
* Wash all utensils,cutting surfaces and counters with hot, soapy water after contact with raw meat.
* Keep carving boards separate from other food preparation areas and serving platters.

The Basics

* High heat can overcook or char the outside of beef cuts while the interior remains underdone. Overcooking meat, poultry or fish is not recommended.
* Turn steaks and roasts with tongs. A fork pierces the beef, allowing loss of flavorful juices.
* Turn ground beef patties with a spatula. Do not press. Pressing causes the loss of juices and results in a dry burger.
* Salt beef after cooking or browning. Salt draws off moisture and inhibits browning.

Keep your fork


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