Kentucky - Cooking Tips

A flavoring marinade is used with tender beef cuts for a short time — 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
A tenderizing marinade contains a food acid or a tenderizing enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture.
Tenderizing marinades penetrate about 1/4 inch into the meat.
Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.
Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.
Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator, NEVER at room temperature.
If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
NEVER save and reuse a marinade.

Rubs

Dry rubs consist of herbs, spices and other dry seasonings.
Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish.
Rubs add flavor and in some cases seal in juices and form a delicious crust.
Rubs can be applied just before cooking. For more pronounced flavor, apply rub and refrigerate for several hours.

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July 4th Perfect Burgers

Celebrate Independence Day with an all-American food – juicy, delicious burgers on the grill. Add your own spices and sides to satisfy your backyard party-goers’ appetites.

Get your 4^th of July burger party started right by purchasing preformed patties or by following these four easy steps to creating your own patties:

Lightly shape to the desired size. The secret to moist, flavorful burgers is to mix lightly. Over mixing will result in a firm, compact texture after cooking.
Don’t press or pierce patties during cooking – that causes a loss of flavorful juices, leaving your burgers dry.
Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.
Season patties with salt after cooking. Salt added before cooking draws out moisture and inhibits cooking.

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Hear the Sizzle of Summer!

It's that time of year again - grilling season is here! So, dust off your grilling tools, grab some beef and fire up that grill. There are so many advantages to grilling - it requires only the simplest preparation. You can prepare your whole meal on the grill and clean up is a breeze! Plus, nothing's better on the grill than beef. But grilling can be a little intimidating. So, our colleagues at the National Cattlemen's Beef Association on behalf of the Cattlemen's Beef Board have put together some grilling tips to help us become true grill masters.

Basically, there are two types of grilling methods - direct and indirect. In order to achieve the best results we must pair the cut of beef with the correct grilling method.

Direct Grilling Method is probably the most common method used by most consumers. This method is used for cuts of beef that cook for a short period of time, such as burgers, steaks or kabobs. Food is placed directly above the ash-covered coals on a charcoal grill or directly above the medium heat on a gas grill.

Indirect Grilling Method may be new to many of you. It is used for thicker beef cuts, such as thick steaks or roasts that require a longer cooking time at a lower temperature. On a charcoal grill, coals are arranged on each side of the fire grate, with coals burning equally on both sides. A foil drip tray is placed on the middle between the coals, and the meat is placed on the grid above the drip tray. The damper is left open to help the heated air circulate around the meat. This method also works with gas grills; just turn off the burner under the side of the grid where you place the food.

Click here for three easy steps to grilling!

Grilling Facts

Just for men? Think again! It's official - everyone loves cooking beef on the grill. While in decades past, grilling may have been perceived as a man's duty that is certainly not the case anymore. A recent Weber GrillWatch Survey concluded women are just as likely (48%) to say they grill at least a few times per week than men (42%).
Gas or charcoal? It seems that Americans prefer grilling beef on gas grills. Of the over 17 million grills shipped in 2006, 58% were gas, 40% were charcoal and 2% were electric. (Source: Hearth, Patio & Barbecue Association, www.HPBA.org)
When is the grill ready? For charcoal grilling, when colas are medium ash-covered, spread in a single layer and check temperature by continuously holding the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away - approximately four seconds for medium heat. Then position the cooking grid and start grilling for gas grilling, consult the owner's manual for specific grilling information.
The perfect burger! Season your burgers with salt or Worcestershire sauce or other products that contain salt after you grill them. Salting prior to cooking can draw out the beef's natural moisture. When forming patties, make sure all are the same size and thickness. Uniform size lead to even cooking.

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Ground Beef Tips

How Much to Buy?

One pound of ground beef will proved 12 ounces of cooked beef -- four 3 ounce cooked servings or patties; about 2 cups cooked.

Color

Fresh ground beef goes through a number of color changes during its shelf life. These changes are normal and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the label. When exposed to oxygen, the color of beef will turn from dark red to a bright red. This explains why a package of group beef may appear bright red on the surface, where it is exposed to oxygen through the permeable plastic wrap, while the interior remains purplish-red.

Storage

Ground beef is more perishable than steaks and roasts. This shorter shelf life is a result of the increased surface area that is create and exposed when beef is ground.
Refrigerate ground beef in the coldest section of the refrigerator. Use it within 1 to 2 days.
Freeze any ground beef that will not be used within 2 days.
To freeze ground beef patties conveniently: Shape patties and place in a single layer on a tray lined with waxed paper. Freeze just until firm, then immediately wrap and freeze completely. Patties can be tightly wrapped individually or grouped together in freezer bags.

Cooking Tips

Handle Ground Beef Gently. The secret to moist flavorful burgers, meatloaves and meatballs is to mix lightly. Overmixing will result in a firm, compact texture after cooking.
Don't Press or Pierce Patties During Cooking. Flavorful juices can be lost, resulting in dry burgers.
Brush Brown or Red Sauces Onto Ground Beef After Cooking, rather than mixing them into raw beef. Ketchup, Worcestershire, soy and BBQ sauces can change the color of ground beef, making it difficult to judge the doneness by appearance.
Season Patties and Crumbles with Salt After Cooking. Salt added before cooking draws out moisture and inhibits browning.
Save Time When Cooking Meatballs. Bake in a 350°F oven, until no longer pink in the center and the juices show no pink color, instead of browning in a skillet.

Food Safety

Defrost Ground Beef in the Refrigerator, not at room temperature. Allow 24 hours for 1 to 1-1/2-inch thick packages; 12 hours for patties. Cook as soon as possible after defrosting.
Do Not Eat Raw or Rare Ground Beef. Because surface bacteria are transferred to the interior during grinding, it's risky to eat ground beef that has not been cooked to medium doneness (160°F).
Cook Ground Beef Without Interruption. Partial cooking can promote bacterial growth.
Avoid Cross-Contamination between raw and cooked beef -- during storage, preparation and serving. Wash hands, utensils, boards, counters and plates that have had contact with raw beef and juices, using hot soapy water.

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Corned Beef for St. Patty's Day

A dinner starring Corned Beef with Apple-Onion Sauté is a delicious way to celebrate the day. The corned beef brisket simmers with onion, garlic and apple cider, all great flavor complements to the beef. To ensure that the brisket is fork-tender, the steps are simple: (1) cover the pan tightly; (2) gently simmer – do not boil; and (3) no peeking – lifting the cover allows steam to escape and slows the cooking process. How do you know if it’s fork-tender? Easy! At the end of cooking time simply insert a utility fork into the beef. If the fork inserts without resistance and releases easily – it’s ready!

While the brisket simmers, prepare the sauté of onions and apples to serve alongside. Add some Irish soda bread and dinner is served!

If you’re lucky enough to have leftovers, make classic Reuben sandwiches the next day. Click here to view the recipe!

History:
Some stories say that corned beef and cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. Since there was no refrigeration at that time, the beef was cured in a salted solution to preserve it. Today it is a nostalgic reminder of the Irish heritage.

Curing:
Corned beef actually has nothing to do with corn. The word corn was once used to refer to the large pieces of coarse salt that were used for curing meat before refrigeration. The salt pieces could be as large as a kernel of corn. They were rubbed into the beef for preservation. Today we use a brine solution – which is a salt water mixture, but we’ve kept the traditional name of “corned beef.”

Don’t let cooking a corned beef brisket scare you. It’s simple and does not require culinary expertise. You can find corned beef briskets, already cured and ready-to-cook packaged in your meat department; some packages even contain the traditional and flavorful boiling spices.

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There's Romance in Beef!

According to Kelton Research:

Women between the ages of 35 and 44 are 10% more likely to think Filet Mignon (tenderloin steak) is "Very Romantic" when compared to women under 35
Nearly 2/3 of single people would rather share grill duties with another person, compared to just over 1/2 of married people
Single people are almost twice as likely to have a charcoal grill as those who are married (66% vs. 35%)
Southerners are the most likely group to consider a steak dinner "very Romantic"
89% of people with children say Filet Mignon is "Very Romantic" compared to 81 % of people without children; 72% say the same about the New York Strip Steak (Top Loin Steak) compared to only 60% of those without children.

Instead of rushing around trying to find the perfect candy or card, make Valentine's Day extra special this year by serving your sweetheart a memorable meal at home. dining at home can be relaxing and leisurely. No one is waiting for your table, and there's no reason to rush. Try a delicious beef recipe to make this Valentine's Day extra special.

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Successful Roasting

Four Easy Steps to a Perfect Beef Roast!

Step 1: Heat oven (see Roasting Timetable for temperature). Place roast straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into the thickest part, not touching bone or fat.

Step 2: Season beef before roasting as desired. Do not add water or cover roast. Roast according to Roasting Timetable.

Step 3: Remove roast when thermometer registers 135 to 140°F (medium rare) or 150 to 155°F (medium). This is 5 to 10°F below the final desired doneness. Tent roast loosely with aluminum foil. Let stand for 15 minutes.

Step 4: Roast temperature will continue to rise about 5 to 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy!

Preparing the pot roast properly before cooking

To preserve juiciness, leave a thin layer of fat on pot roast. Trim fat after cooking.
Pat pot roast dry with paper towel to promote browning.
Add salt and salty seasonings after browning. Salt added before cooking draws out moisture and inhibits browning.
Use flour, seasoned with salt, pepper and herbs, to lightly coat beef before cooking, if desired. The coating helps seal in flavor and moisture and is especially suitable with lean beef round roasts. (Corned beef is not usually coated with flour.)

Braising Basics

Brown pot roast slowly, over medium heat, to develop rich color and flavor. Use a heavy pan and a small amount of oil. (Corned beef is not usually browned.)
Use a a small amount of liquid- 1/2 to 2 cups is usual. Good choices include water, broth, wine, beef, fruit or vegetable juice or a combination.
Bring liquid to a boil, then quickly reduce heat to a level that just maintains a slow simmer.
Cover pan tightly to retain the steam that will tenderize the beef. Don't lift the cover unnecessarily to turn the pot roast or to stir.
Pot roasts may be braised on top of the stove or in a preheated 325°F oven.
Pot roasts can be braised in oven cooking bags. Follow package directions.
Pan juices from braising are very flavorful. Thicken them with flour or cornstarch, or cook over medium-high heat to reduce to sauce consistency, and serve with pot roast.

Determining Doneness

Simmer until pot roast is fork-tender. To test, insert utility fork into the thickest part of the pot roast. When the fork can be inserted without resistance and then releases easily when pulled out, the pot roast is done.
Don't overcook. Cooking beyond the fork-tender stage can result in dry, stringy beef.

Carving Cues

Carve chuck pot roasts into thin medium slices.
Carve round roasts into thin slices
Carve brisket and corned beef diagonally across the grain into thin slices.

Beef Basics

Use beef straight from the refrigerator. Do not use frozen beef and defrost beef in the refrigerator, never at room temperature.
Trim visible fat from beef before placing it in the slow cooker to help reduce fat in the finished dish.
Place vegetables on the bottom and around the sides of the slow cooker; place beef atop vegetables. (Meat tends to cook faster than vegetables in the slow cooker)

Choosing Your Beef

Choose the economical, less tender beef cuts for slow cooking. These include cuts from the chuck and round such as pot roasts and pieces of beef for stews and soups. The long, slow cooking process ensures fork-tender, moist and flavorful beef.
Save quick-cooking ground beef and tender roasts for other meats and cooking methods.

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Get the Most from Your Holiday Roast

Which Roast?

Premium Roast such as ribeye, rib and tenderloin are very popular at holiday time. However, more economical roast choices-round tip, top sirloin and eye round- are also delicious holiday options.

Order in Advance

During this busy season, it's a good idea to order the type and size roast you need in advance from the supermarket or butcher shop.

How Much to Buy?

These guidelines will help determine what size roast to purchase

Boneless roasts, such as tenderloin, round tip, eye round, top sirloin and tri-tip will yield 4 three-ounce servings of cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 12 three-ounce cooked servings.)
Ribeye roasts, which have more trimmable fat, will yield 3 three-ounce cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 9 three-ounce cooked servings.)
Bone-in rib roasts will yield 2-1/2 three-ounce servings of cooked, trimmed beef per pound. (For example, a 3-pound roast will yield 7-1/2 three-ounce cooked servings.)

Shop Smart

Choose meat last when shopping to ensure that beef stays as cold as possible.
Choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red.
Choose packages that are cold, tightly wrapped and without tears or punctures or excessive liquid.
Purchase before the "sell by" date printed on the package label.

Store it Properly

Refrigerate or freeze beef roasts as soon as possible after purchasing. Roasts wrapped in transparent film can be refrigerated 3-4 days (or frozen up to 2 weeks) without rewrapping.
For longer freezer storage, repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags, removing as much air as possible.
Refrigerate in meat compartment or coldest part of refrigerator, or freeze at 0°F or colder.

Cook it Properly

Season the roast prior to cooking or after, depending on personal preference. (Always add salt after cooking.)
Make sure to use a meat thermometer to check doneness.
To prevent overcooking, remove roast from the oven when the thermometer registers 10°F below desired doneness and let it stand, tented with aluminum foil. During the 15-20 minute standing, the temperature will rise to the desired doneness. For example: For medium rare doneness (145°F), remove roast from the oven when the thermometer registers 130°F. For medium doneness (160°F), remove roast from oven when thermometer registers 150°F).
Important: DO NOT cover or add water during roasting!

Let It Stand!

After removing from the oven, the temperature will rise to reach the desired temperature and juices redistribute, making carving easier.

Carve Correctly

A sharp caring knife is a must. For uniform slices, hold the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be. Rib, ribeye and tenderloin roasts can be sliced 1/2-3/4 inch thick. Round tip, top sirloin, eye round and tri-tip should be 1/4 inch thick or less.

Always Practice Food Safety

Defrost frozen roasts in the refrigerator to prevent bacterial growth. Allow 4-7 hours per pound to defrost a large roast; 3-5 hours per pound for a small roast. Do not defrost at room temperature.

To avoid cross contamination:

Wash hands well in hot soapy water before and after handling raw beef. Also wash utensils, counters, cutting boards and other surfaces raw meat has touched.
Keep raw meat and meat juices separate from ready-to-eat foods, both in the refrigerator and during preparation.
Don't place cooked foods on the same board, tray or platter that held raw meat. For example, do not carve cooked roast on the same board used in preparing the raw roast.

Enjoy..... the great flavor of a beef roast with favorite holiday accompaniments!

Courtesy of The Beef Checkoff

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Successful Slow Cooking

Fast-paced lifestyles call for slow-cooking meals--meals that cook while the "cook" is away. For best results from your slow cooker, follow these tips.

Helpful Hints

Follow recipe directions.
Make sure the ingredients fill the slow cooker at least half full so the foods cook properly and the liquid does not cook away.
Check to see that the slow cooker lid fits completely without tilting.
Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir. The heat loss caused by removing the lid unnecessarily can result in extra cooking time.
Slow cooking may take longer at higher altitudes.

Beef Basics

Choose economical cuts, less tender beef cuts for slow cooking. These include cuts from the chuck and round such as pot roasts (cut into pieces) and pieces of beef for stew and soups. The long, slow cooking process ensures fork-tender, moist and flavorful beef.
Use beef straight from the refrigerator. Do not use frozen beef for stewing recipes. Defrost in the refrigerator, never at room temperature.
Trim visible fat from beef before placing it in the slow cooker to help reduce fat in the finished dish.
Place vegetables on the bottom and around sides of slow cooker; place beef atop vegetables. (Meat tends to cook faster than vegetables in slow cooker)

Three Easy Steps to Moist Heat Cookery

1. Remove beef from the refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired.

2. Add liquid, such as broth, water, juice, beef and/or red wine, to pan. Bring to a boil; reduce heat. For stews and soups, use at least enough liquid to cover beef.

3. Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325°F oven, until beef is fork-tender (It is not necessary to turn pot roast or steak over during cooking.)

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The Flat Iron Steak

The "flat iron" nickname was coined many years ago because the original Shoulder Top Blade Steak, which is typically rectangular at one end and arrow-like at the other, loosely resembles the shape of and "old-style" flat iron.

Today the "flat iron" name is used only in reference to the new Shoulder Top Blade Steak (Flat Iron). This steak results from an innovative cutting method that removes the tough internal connective tissue of the top blade muscle. It yields two to three rectangular steaks (about 8 ounces each).

Characteristics of the Flat Iron

This well-marbled, ready-to-cook steak is tender, juicy and flavorful, and does not require marinating to tenderize.
While the Flat Iron steak is second to beef tenderloin in tenderness, it is much more affordable.
This versatile cut lends itself equally well to casual entertaining and to quick family meals. It can be grilled, skillet cooked (pan-broiled) or broiled whole, cut into strips for stir-fries or cut into pieces for kabobs.
The cut ranges in size from 6-14 ounces and resembles a Flank Steak in shape.

Flat Iron Cooking Tips

Grilling: Grill, covered, at medium-high heat, 10-14 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once.
Skillet Cooking: Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered 13-15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning twice.
Broil: Preheat broiler for 10 minutes. Place steaks on rack in broiler pan. Position so surface of steak is 3 to 4 inches from heat. Turn once.

Simple Meal Ideas

Grill steaks with lime peel and garlic rub; slice and serve fajita-style.
Skillet cook steaks with a cumin-chili rub and serve with a tangy corn relish.
Cut into pieces for your favorite kabobs and grill or broil.
Cut into strips and use in a simple sesame beef and asparagus stir-fry.

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Food Safety Tips for Tailgating

Keep Hot Food Hot

To keep foods like chili and stew hot, use insulated containers. Fill the containers with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food.
Keep the insulated containers closed to keep the food hot (140 degrees F or above).
Quick cooking meats such as ribeyes and hamburgers are best for the grill.

Keep Cold Foods Cold

Carry cold perishable foods like raw beef patties, steaks and roasts in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water.
Perishable cooked side items, such as potato or pasta salads must be kept refrigerator cold so pack them with several inches of ice as well.
Ensure raw meat is wrapped securely to prevent juices from cross-contaminating ready-to-eat food.
Always make sure that your seasoned and marinated items are in plastic resealable bags.

General Food Safety

If there is no source of drinkable water at your tailgate, bring water for cleaning.
Pack clean, wet disposable cloths or wet wipes and paper towels for cleaning hands and surfaces.
Some of the safer food items are prepared foods such as meatballs that you can bag on the way to the stadium to make meatball hoagies.
For more information about food safety and the "Fight Bac!™" campaign log on to www.fightbac.org or www.beef.org.

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Kid-Friendly Family Favorites

It's back-to-school season, but that doesn't mean back-to-boring dinners. By offering "one-dish wonders" that kids love and are easy and quick to prepare, you can solve dinner quandaries.

Heat-and-Eat

What could be easier after football or soccer practice than heat-and-eat meatloaf, pot roast or Sloppy Joes? There are several great heat-and-eat beef choices for families on-the-go who want something nutritious and delicious. Check out your local grocery store to find quick convenient beef meals for those extra busy days.

Ground Beef

Ground beef is the cornerstone of many kid-friendly recipes, from tacos to spaghetti. Remember, you can cook and freeze ground beef crumbles that can be used in multiple dishes like:

CHEESEBURGER MAC - Simply add ground beef to mac-n-cheese
3-INGREDIENT CHILI - Canned diced tomatoes and chili beans make a great, easy chili when ground beef is added

Stew Beef and Cubed Steaks

Stew beef and cubed steaks are perfect or quick and flavorful recipes, including:

QUICK STEW - Stew beef with jarred beef gravy and frozen vegetable mixtures will quickly warm up the whole family.
CLASSIC COUNTRY-FRIED STEAK - Heat-and-eat potatoes and bread crumbs added to cubed steak will give your family a down-home feel during the most hectic day.

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Download your Grill Talk guide to grilling.
Download the Three Easy Steps to Grilling - Gas and Charcoal guide.

Kabob Tips

Kinds of Kabobs

There are two basic kinds of kabobs: chunk-style and ribbon-style. Both may use marinated beef and can be served as an appetizer or main dish depending on portion size.

Chunk-style kabobs have meat pieces threaded onto metal skewers alone or alternately with vegetable pieces.

Ribbon- or Sata-style kabobs have thin meat strips woven back and forth through bamboo skewers to keep the meat flat and secure during the cooking process.

Skewer Styles

Skewers are sold in various lengths and are usually made out of metal or bamboo.

Metal skewers are stronger than bamboo and are able to support the weight of the beef and vegetable pieces in chunk-style kabobs.

Bamboo skewers must be soaked in water for at least 10 minutes before adding any food to prevent them from burning during cooking. Because they are thin and flexible, it’s easier to thread beef strips ribbon-style on bamboo skewers.

Wooden skewers resembling small wood rods are used for preassembled meat and vegetable kabobs.

Chunk-Style Kabobs

Use uniform-sized beef cubes to ensure even cooking. Cut any oversized pieces to match the others.

To add flavor, marinate tender beef pieces briefly.

To tenderize, marinate less tender beef pieces for 6 hours in a marinade containing a food acid or tenderizing enzyme.

Thread beef pieces onto skewers so they are just touching. Loose or tight spacing can cause beef to cook unevenly.

Firm vegetables with similar cooking times to beef (such as mushrooms, bell peppers and onions) may be alternately threaded onto skewers with beef. Softer vegetables or fruits (such as tomatoes and pineapple) often cook better on separate skewers.

Ribbon-Style Kabobs

Use beef strips with a uniform thickness to ensure even cooking.

To add flavor, marinate beef strips briefly.

Weave beef strips onto skewers so they are just touching. Loose or tight spacing can cause beef to cook unevenly.

Grilling

Beef for Kabobs can be grilled over medium, ash-covered coals until medium rare to medium doneness, turning occasionally.

Broiling

Beef for Kabobs can be broiled if you do not have a grill. You need to preheat your broiler if necessary. If you have an electric oven, you will need to keep the oven door slightly open. If you have a gas oven, you will not have to leave the oven door open. Once the oven is preheated, place the kabobs on the rack in the broiler pan. Broil the kabobs about three to four inches from the heat until medium rare to medium doneness, turning once.

Determining Doneness

To judge doneness of beef pieces on chunk-style kabobs, make a small slit into the center of the beef piece and check color. Do not overcook.

Medium rare = pink in center, slightly brown toward exterior

Medium = light pink in center, brown toward exterior.

Serving Suggestions

Some creative ways to enjoy grilled or broiled kabobs.

Serve kabobs, with beef on or off skewers, on a bed of salad greens, couscous or orzo.

Transform ribbon-style appetizer kabobs into fajitas-on-a-stick. Serve kabobs in warm flour tortillas with salsa, grilled onions and peppers for a delicious main dish. Or try a taco version with shredded lettuce, tomatoes, black olives, cheese, salsa and guacamole.

Add a Greek flair by serving beef from kabobs wrapped in warm pita breads topped with red onion, tomatoes, cucumbers and yogurt or feta cheese.

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The Great Steak Debate

What better way to celebrate Father’s Day than to fire up the grill and enjoy a juicy steak. But what steak do you choose? How much do you buy? How do you fix it? Here are some great tips to solve the great steak debate this Father’s Day.

SMART SHOPPING
Which Cuts? For succulent, tasty sizzling beef, choose some of the most tender steaks when grilling or broiling. These are: Ribeye, rib, T-Bone, Porterhouse, top loin (strip), tenderloin, shoulder top blade (Flat Iron), shoulder center (Ranch Steak, chuck eye, or the round sirloin tip center steak).

Though not a steak, the beef tri-tip roast and shoulder petite tender roast, with their relatively thin uniform shape, fit nicely in this category, too.

HOW MUCH TO BUY?
Lean boneless beef steaks will yield 3-1/2 to 4 three-ounce servings of cooked, trimmed beef per pound.

Bone-in steaks and boneless beef steaks that need more trimming will yield 2-1/2 to 3 three-ounce servings of cooked, trimmed beef per pound.

COOKING TIPS
PREPARE THE STEAK PROPERLY BEFORE COOKING.

To avoid flare-ups, trim steaks for grilling or broiling closely, leaving only a thin layer of fat to preserve juiciness.
Pat steaks dry with paper toweling to promote browning.
Add salt and salty seasonings to steaks after cooking. Salt added before cooking draws out moisture and inhibits browning.

MARINATING: Tender steaks only need to be marinated briefly, if desired to add flavor. Fifteen minutes to 2 hours is long enough.

USE THE CORRECT COOKING TEMPERATURE. Using too high heat can lead to overcooking and dry, flavorless steak. Or, it may char the outside before the center has a chance to reach the desired doneness.

FOR CHARCOAL GRILLING, coals should be ash-covered and medium temperature (takes about 30 minutes). To test, cautiously hold the palm of your hand above coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Approximately 4 seconds equals medium heat.

FOR GAS GRILLING, brands vary greatly — consult the owner’s manual for grilling guidelines.

FOR BROILING, preheat the broiler for 10 minutes. Consult the owner’s manual for specific broiling guidelines. In general, during broiling, the door of an electric oven should be left ajar; a gas oven door should remain closed.

TURN STEAKS WITH TONGS OR SPATULA. When steaks are pierced, flavorful juices can be lost. For safety, use long-handled tongs when grilling. Turn steaks occasionally during grilling, as needed to prevent charring. Turn steaks once when broiling, to avoid loss of heat.

For more information on grilling, steaks, and recipes go to www.BeefItsWhatsForDinner.com.

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Fire Up the Grill with Beef

This month marks the start of the summer grilling season and National Hamburger Month. What a better way to kick off the summer grilling season than with America’s favorite sandwich – the hamburger, so fire up your grill and put on some delicious and nutritious beef!

The hamburger has a rich history, and even though the exact date and place of origin is somewhat contested, its place on Americans’ grills is undeniable. The fact that Americans consumed more than 13 billion hamburgers in 2003 tells it all! According to research by the NPD Group, hamburger is the most popular food for the grill. One out of every five times Americans fire up the grill it’s to cook a hamburger.

To ensure a winning hamburger, here are some great tips from purchase to plate:

Purchasing Ground Beef

Ground beef packages are labeled according to USDA standards and by supermarket preferences. Lean to fat ratios vary. The information on the label will be expressed % lean, % fat. However if a package is labeled ground beef, it must be no more than 30% fat.
Look for fresh ground beef with a bright, cherry-red color. A darker, purplish-red color is typical of vacuum-packaged ground beef or the interior of packaged ground beef. Once exposed to air, it will turn bright red.
Purchase meat last when shopping to ensure that ground beef (and other meats) stay as cold as possible. Choose packages that are cold and tightly wrapped without tears or punctures. Ground beef is more perishable than roast or steaks. During grinding, any bacteria that are on the surface are mixed throughout, resulting in a shorter shelf life.

At-Home Storage

Most labels have a “sell by” date. Ground beef should be purchased on or before that date. Store it in the coldest part of the refrigerator (36° to 40°F); use or freeze within 2 days.
Ground beef can be frozen in its original transparent packaging for up to 2 weeks. To freeze ground beef up to 4 months, wrap in heavy-duty aluminum foil or place in a food-safe plastic freezer bag. Press out as much air as possible before freezing. Label with the date and weight.

Cooking and Food Safety

Defrost frozen ground beef in the refrigerator (never at room temperature) to prevent bacterial growth. Allowing about 24 hours to defrost a 1-to 1-1/2-inch thick package.
Wash hands with hot soapy water before and after handling raw meat. Also, wash any surface or utensils that raw meat has touched.
One pound of ground beef makes four (3-ounce) cooked servings.
For best results when preparing patties, mix ingredients lightly but thoroughly; overmixing can cause a firm, compact texture instead of the desired moist, juicy results.
For food safety reasons, it’s important to cook all ground beef thoroughly, including irradiated ground beef. Never eat raw or rare ground beef. Cook ground beef patties to an internal temperature of 160°F (medium) by using an instant-read thermometer to check the internal temperature. Cook until the centers are no longer pink and the juices show no pink.
- How to Use an Instant-Read Thermometer – Using an instant read thermometer is the most accurate way to determine the doneness of beef. Instant-read thermometers are readily available in supermarkets and cookware stores. They are available as a dial face or digital, both of which register the temperature in seconds. These thermometers are NOT heatproof and cannot be left in the meat while it cooks on the grill.
  - To check the doneness of burgers:
    1. Insert the stem of the instant-read thermometer horizontally in the center of the patty, without touching the grill.
    2. Allow 10 to 15 seconds for the thermometer to register the internal temperature, which should be at least 160°F.
Brush brown sauces such as teriyaki, Worcestershire or soy sauce on the cooked surface of the patties. When these types of sauces are mixed into the uncooked ground beef, it may be difficult to determine doneness.
Turn ground beef patties with a spatula, without pressing down. Pressing causes loss of flavorful juices and results in dry burgers.

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Beyond the Basic

Ah, a big juicy burger. Whether you prefer the classic toppings – ketchup, mustard, pickles and onions – or choose to show your individual spirit, here are a few topper ideas for savoring this all-American delight.

Download the 101 Burger Builders PDF.

Beef On A Budget

As the cost of living increases, more and more people are trying to make the best of their money when they go to the grocery store! Consumers have three budgets they consider when buying beef:

Financial Budget: How much they are able to spend

Calorie Salary: How many calories they should consume

Time Budget: How much time they have to make the dish- the quicker the better!

Grilling meets all three of these methods because you take your cut of beef, throw it on the grill and walk away! Beef cuts such as the Top Sirloin, Top Round and Flat Iron fit your calorie salary as they are one of the 29 lean cuts of beef, and your financial budget: they are economically priced! The featured recipes below are ones utilizing these cuts and offer a "grill once-eat twice" method. Try them out!

Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter
Italian Marinated Steak with Grilled Ratatouille
Grilled Steak Tacos with Poblano-Mango Salsa

More Grilling Tips!
Safe and Healthy Grilling Tips
Interesting facts about beef's nutritional punch
29 Ways to Love Lean Beef
Grilling Fast Facts
Grilling Tips
Grill Talk

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