From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Heat heavy, nonstick skillet 5 minutes over medium heat. Season beef (directly from the refrigerator), as desired. Place beef in preheated skillet (do not overcrowd). Do not add oil or water; do not cover. Pan-broil according to chart, turning occasionally. After cooking, season beef with salt, if desired….
Category: Tips
Beef Cooking Methods
From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Grilling: Grilling, a form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill. Pan-Broiling: Sometimes called “frying without fat,” pan-broiling (or skillet cooking) is especially handy for quick meals. It is…
Determining Doneness
From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Ground Beef Insert an instant-read thermometer into the center or thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties. All cooking times in this brochure are for fresh or thoroughly thawed Ground Beef. Ground Beef (patties, meatloaves, meatballs) should be…
Refrigerator and Freezer Storage Guidelines
Here are recommended storage times for maximum quality, courtesy of National Cattlemen’s Beef Association: Beef Cut Refrigerator 35 – 40 F Freezer 0 F or below Fresh Beef From Purchase Date Steaks, Roasts 3 to 4 days 6 to 12 months Beef for stew, kabobs or stir-fry 2 to…