Beef for Grilling

Beef for Grilling
Grilling
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Grilling is a low fat method dry heat
cooking
A popular cooking method for beef
at home and in restaurants
 87% of Americans grill, the
meat most often grilled is beef
(63%)
 63% of Americans love grilling
beef because “nothing beats
the taste of beef on the grill”
 As of June 2013, there are
3,901 grilled items on 881
foodservice menus
Beef Cuts for Grilling
RIB
Ribeye Steak
Ribeye Roast
Rib Steak
CHUCK
Flat Iron Steak
Ranch Steak
Shoulder Steak
Petite Tender Roast
Chuck Eye Steak
Denver Steak
OTHER
Ground Beef
Kabobs
Cubes
Dices
LOIN
Tenderloin Steak
Tenderloin Roast
Strip Steak
Porterhouse & T-Bone Steaks
Top Sirloin Steak
Tri-Tip Steak
Tri-Tip Roast
ROUND
Top Round Steak
Eye of Round Steak
Eye of Round Roast
Sirloin Tip Roast
Sirloin Tip Center Steak
Sirloin Tip Side Steak
Western Steak
PLATE
Skirt Steak
FLANK
Flank Steak
Marinades
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Marinades are seasoned
liquid mixtures used on beef
Two main reasons to use
marinades:
1. Add flavor
2. Tenderize
4
More on Marinades

Adding flavor
 The key to adding flavor or
tenderizing is the length of
marinating time
 To add flavor to a tender
steak like T-Bone or
Ribeye, marinate for 15
minutes to two hours
 Flavor-enhancing
marinades may include
herbs, oils and spices
More on Marinades

Tenderizing
 Less tender cuts, such as Top Round Steak or
Skirt Steak benefit from tenderizing marinades
 Marinate less tender cuts between six and 24
hours
 A tenderizing marinade must contain an acidic
ingredient (such as lemon juice, flavored vinegar
and wine) or a natural tenderizing enzyme, which
can be found in papaya, ginger and pineapple
Tips on Marinades
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Always marinate under refrigeration
Allow 1/4 to 1/2 cup of marinade per pound of beef
Marinate in a food-safe plastic bag or in a nonreactive
container such as glass or plastic
Turn or stir the beef occasionally to allow even exposure
to the marinade
Before cooking, remove beef from marinade and pat dry
with a paper towel to promote even browning and prevent
steaming
If a marinade is to be used for basting or as a sauce,
reserve a portion of it before adding to the beef
Rubs
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Rubs are seasoning blends
applied to the surface of roasts,
steaks and burgers
Rubs don’t tenderize, but add
flavor and form a delicious
crust
Dry rubs: herbs, spices and
other dry seasonings
Paste-type rubs: dry
seasonings held together with
small amounts of wet
ingredients, such as oil,
crushed garlic, mustard, soy
sauce, Worcestershire sauce or
horseradish
Tips on Rubs
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Combine the ingredients and apply evenly to all surfaces
Rubs can be applied just before cooking
For more pronounced flavor, apply rub and refrigerate for
several hours
Cook beef to desired doneness
3 Easy Steps for Grilling
1. Prepare grill (charcoal or
gas) according to
manufacturer’s directions
for medium heat
2. Season beef (directly from
the refrigerator) with herbs
or spices as desired and
place on the cooking
surface
3. Grill, covered, turning
occasionally. After
cooking, season beef with
salt, if desired
Tips for Grilling
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Use medium, direct heat for burgers and steaks
Indirect heat for roasts which cook longer and slower
Avoid a too-hot grill, which can char beef’s outside and
leave the inside undercooked
Turn beef with a spatula or tongs, avoid using a fork which
causes juices to run out
Cook ground beef to an internal temperature of 160oF;
cook steaks and roasts to medium rare (145oF) to medium
(160oF)
Grilling at Home
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87% of Americans grill – 54% consumers grill year round
63% of consumers choose beef when grilling, compared
to chicken (27%), pork (8%) and seafood (2%)
61% of Americans use rubs on their steak when grilling
and 63% use a marinade
Which steak do Americans grill most often:
20% Ribeye
14% Whatever
is on sale
Source: Praxi Group, Consumer Grilling Study, 2012, funded by the Beef Checkoff Program
14% Sirloin
13%
T-Bone
Summary
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Grilling is a form of dry heat cooking
There are many beef cuts that perform very well on a grill
Use marinades to enhance flavor and/or increase
tenderness
Use rubs to add flavor to the beef
Grill medium heat, covered, turning occasionally
Grilling is popular at-home cooking method; Beef is
consumers top choice for the grill
Beef for Grilling:
QUIZ
1.
Which of the following beef cuts is not ideal for grilling?
A. Boneless Chuck Eye Steak
B. Shank
C. Round Tip Roast
D. Flank steak
2.
True or false: A tender steak like a T-bone or Ribeye needs
to be marinated at least overnight to achieve the best
flavor.
Beef for Grilling:
QUIZ
3. A tenderizing marinade for beef should contain which of the
following ingredients?
A. Acid (lemon juice, vinegar, wine)
B. Natural tenderizing enzyme (found in fruits like
pineapple and papaya)
C. None of the above
D. A and B
Beef for Grilling:
QUIZ
4. Which of the following is not a sound beef marinating
practice?
A. Marinate on the countertop
B. Marinate in a food-safe plastic bag or nonreactive
container
C. Turn or stir the beef occasionally for even marinade
exposure
D. Before adding it to the beef, set aside a portion of the
marinade for later use as a sauce
5. True or false: Rubs are quick and easy methods for
tenderizing beef.
Beef for Grilling:
QUIZ
6.
Which of the following is not best cooked over medium,
direct heat?
A. Steaks
B. Roasts
C. Burgers
D. Kabobs
7.
Cook ground beef to an internal temperature of:
A. 145°F for medium-rare
B. 140°F
C. 160°F
D. Whatever feels hot to the touch
Beef for Grilling:
QUIZ KEY
1. B. Shank (See slide 4)
2. False (See slide 6)
3. D. A and B (See slide 7)
4. A. Marinate on the countertop (See slide 8)
5. False (See slide 9)
6. B. Roasts (See slide 12)
7. C. 160°F (See slide 12)
Resources
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Grilling cuts
http://www.BeefRetail.org/ImagesRecipes.aspx
http://www.beeffoodservice.com/cutsearch.aspx
Grilling recipes and images
http://www.BeefRetail.org/ImagesRecipes.aspx
www.BeefItsWhatsForDinner.com/Recipes.aspx
http://www.BeefFoodservice.com/recipesearch.aspx
Retail sales data – Top Grilling Cuts
www.BeefRetail.org/SalesData.aspx
3 Simple Steps for Grilling Beef
http://www.beefitswhatsfordinner.com/grilling.aspx
Consumer Information on Beef
www.BeefItsWhatsForDinner.com
http://www.epaperflip.com/aglaia/viewer.aspx?docid=a3a6
b561fc3043ba8a0db27ef94bf8f5