Succesful Beef Cookery

Succesful Beef Cookery

The key to successful beef cookery?
Choose an appropriate cooking method for the beef cut you have selected!

For tender cuts, dry heat methods such as grilling, pan-broiling, broiling, oven roasting and stir-frying are best.
Undercover cooking methods – braising, pot roasting, stewing – use moist heat and are better choices for less tender cuts.
For quick easy reference, see the table below.

Once you have selected a cooking method, follow these helpful tips for tender, juicy, flavorful beef dishes.

• High heat can overcook or char the outside of beef cuts while the interior remains underdone. For tender beef, cooked to the desired doneness, use medium-high heat for stir-frying, medium heat with all other dry heat cookery methods and low heat for moist heat methods.

• Turn steaks and roasts with tongs, not with a fork. A fork pierces the beef, allowing flavorful juices to be lost.

• Turn ground beef patties with a spatula. Do not press patties. Pressing causes the loss of flavorful juices and results in a dry burger.

• Cooking times in our recipes and timetables are based on beef taken directly from the refrigerator.

• Cooking times for gas and electric ranges are comparable. However, since individual ranges perform differently, it is important for you to become familiar with your own range.