Let's Cook Meat: Recipes You'll Like :: Meat Cookery Pointers (2)

Meat Cookery Pointers (2)

Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)

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Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.

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A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.

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Cooked meat should be stored closely covered in the coldest part of the refrigerator.

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All meat is tender if cooked by the correct cookery method.

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Steaks and chops for broiling should be cut at least an inch thick.

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Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.

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Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.

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For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.

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A roast meat thermometer registers the internal temperature or degree of doneness of a roast.

Beef Cuts and Cooking Methods

Beef Blade Pot-Roast

ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf.

BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains.

BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver.

COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads.

Other Facts About Beef

The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months.

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