Get our complete guide to Beef

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Table of Contents
A Cut Above: Beef That Makes the Grade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Hit the Ground Running — Ground Rules for Ground Beef. . . . . . . . . . . . . . . . . . . . . . . 5
Major Label Learning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Beef — Lean into Nutrition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
The Skinny on Fat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8, 9
Big and Beefy — How Much Beef to Serve. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
How Much to Buy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Safe and Savory — Storage Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 13
The Meat of Cooking — Handling and Safety Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
A Perfect Season — Marinades and Rubs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
When to Quit Your Beefing — Testing Doneness. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
How to Make the Cut — Matching Cooking Methods with Beef Cuts. . . . . . . . . . . . . . 18
Beef Oven Roasts/Pot Roasts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Beef Cut Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20, 21
How to Cook Each Cut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22, 23
Techniques and Recipes
Pan-Broiling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Stir-Frying. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Roasting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Braising (Pot-Roasting). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Stewing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Pan-Frying. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
2
Beef Up Your Knowledge
It’s no secret that beef is the most preferred meat in
America. We eat everything from breakfast beefsteak to beef
bourguignonne — meals, appetizers and snacks
— every day. But how much do you know about the beef you buy
and how to get the very best flavor from your recipes?
That’s where we come in. Here at Market District,® we love beef.
We love learning about it, talking about it, cooking it and, most
certainly, eating it. Some of us even dream beef, but we won’t
go into that. Our passion for beef has resulted in this guide — the
ultimate collection of everything beef to serve as an
inspired reference for every cut you buy, every recipe you make,
every time you light up the grill.
3
A Cut Above
Beef That Makes the Grade
At Market District we carry only the top two USDA quality grades —
Prime and Choice. Quality grades indicate palatability — tenderness,
juiciness and flavor. The amount of marbling (flecks of fat) is one factor used
to determine grade. The more marbling, the more flavorful and juicy the
beef.
Prime grade beef is in one glorious word — extraordinary. Bright
red in color, firm to the touch and solidly grained, it contains a generous
amount of marbling, producing unbelievable flavor. Less than 2% of all beef
qualifies as Prime, reflecting its extremely high standards.
Choice grade beef is, without a doubt, one of the best-tasting
meats available. Our favorite, Certified Angus Beef , ® Choice is wellmarbled for a tender, juicy flavor, and in our opinion, drop-dead delicious.
Regardless of the cut or grade you choose, all the meat we sell is
ensured to be safe and wholesome through mandated inspection.
What makes the beef we sell at Market District different is its
freshness — the fresher the beef, the better its flavor and the
more delicious your final meal.
All of the beef we sell at Market District is preservative- and additivefree, and cut fresh each day, all day, by our in-store meat experts.
Prime Cuts:
Once available only to fine restaurants,
Prime can now be found, cut fresh
daily in-store, at your Market District.
4
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Hit the Ground Running
Ground Rules for Ground Beef
Ground beef is a staple in the American diet. We use it for everything
from burgers and spaghetti sauce to meatloaf and casseroles. To select the
best ground beef for your recipe, it is important to understand its label.
The label will tell you the cut from which it was ground (chuck, round
or sirloin) and its lean-to-fat ratio in percentages.
How to Choose Your Ground Beef
Select ground beef with a bright, cherry-red color that is firm to the touch
with no excessive liquid visible. Make sure that the package is cold
with no tears or holes, and that it has a current “purchase-by” date.
Lean-to-Fat Ratio
If a package is labeled “ground beef,” it must be no more than 30% fat
and at least 70% lean. The leaner the meat, the less moisture and fat the
meat contains, so it is denser (more actual meat) and often more
expensive. For instance, an 80/20 ratio means 80% lean and 20% fat.
We recommend the following lean/fat
ratios for these ground beef dishes:
• Meatballs and meatloaf – 80/20 ground chuck
• Burgers – 80/20 ground chuck or 85/15 ground round, depending on your individual
preference (92/8 is good for the fat-conscious consumer who wants a leaner cut of beef)
5
Major Label Learning
The label on your beef package can tell you
many important things about the beef you
are buying, including:
•
•
•
•
•
•
•
•
•
•
•
Primal cut it comes from (neck, rib, flank, etc.)
Retail cut name (eye of round steak, tri-tip roast, etc.)
Weight
Price per pound
Total price
Sell-by date
Safe handling instructions
Grade of meat
Nutritional information
Preparation information
Brand name of the beef — all Market District® beef meets our high
standards for taste consistency, flavor, juiciness, tenderness and grade.
And, if you are not 100% satisfied with your purchase, you will receive
DOUBLE your money back.
Other terms you might want to know
when selecting beef include:
• Grain-Fed — most beef in the United States is grain-fed.
Grain-fed cattle spend most of their lives eating grass in pastures.
They then move onto a feedlot where they eat a high-energy grain . diet for three to six months.
• Grass-Finished — beef that comes from cattle that have
been raised solely on pasture grass their entire lives.
• Natural — beef that is minimally processed and contains no
additives. This includes all beef graded by the USDA.
• Organic — this beef meets stringent USDA regulations and
carries the USDA Organic Seal. Both grass-fed and grain-fed
beef can carry this label.
6
Lean into Nutrition
A 3-ounce serving of lean beef (179 calories) contributes
less than 10 percent of calories to a 2,000-calorie diet, yet it
supplies more than 10 percent of the Daily Value for:
Protein
51%
Beef is an
Excellent Source
of these nutrients
Beef is a
Good Source
of these nutrients
37%
B12
Zinc
38%
20%
12%
Riboflavin
14%
Iron
15%
B6
17%
Niacin
Phosphorus
Selenium
26%
U.S. Department of Agriculture, Agricultural Research Service, 2005. USDA Nutrient Database for Standard
Reference, Release 18. Nutrient Data Laboratory homepage ars.usda.gov/ba/bhnrc/ndl
7
The Skinny on Fat
The beef you can purchase today is less fatty than beef typically available
in the past. We call this lean beef. Just a 3-ounce serving of lean beef
provides nearly 51% of the daily value for protein, but as little as 1.4 grams
of saturated fat and only 4.0 grams of total fat. It is a common misperception
that all of beef’s fatty acids are saturated. In reality, beef is like most other
foods that contain fat — the fatty acids that make up total fat have varying
amounts of saturated fat, monounsaturated fat and polyunsaturated fat.
In addition:
• About one-third of the total saturated fat in beef is stearic acid, a form
that has been shown to have a neutral effect on the blood cholesterol
in humans.
• The amount of fatty acid that can potentially raise blood cholesterol
levels in lean beef is comparable to the amount found in fish and chicken!
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“Lean” is defined as:
* Less than 10 g. total fat per 3-ounce cooked serving
* 4.5 g. or less of saturated fat per 3-ounce cooked serving
* Less than 95 mg. cholesterol per 100 g, 3.5 ounces cooked
The following chart illustrates 29 cuts of beef
that meet government guidelines for lean.
sat. fat total fat
Eye Round Roast
and Steak*
1.4 g.
Sirloin Tip Side Steak
1.6 g.
Top Round Roast
and Steak*
1.6 g.
Bottom Round Roast
and Steak*
1.7 g.
4.9 g.
Top Sirloin Steak
1.9 g.
4.9 g.
Brisket, Flat Half
1.9 g.
5.1 g.
95% Lean Ground Beef
2.4 g.
4.0 g.
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4.6 g.
5.1 g.
Round Tip Roast
and Steak*
1.9 g.
5.3 g.
Round Steak
1.9 g.
5.3 g.
Shank Cross Cuts
1.9 g.
5.4 g.
Chuck Shoulder
Pot Roast
1.8 g.
5.7 g.
Sirloin Tip Center
Roast and Steak*
2.1 g.
5.8 g.
Chuck Shoulder Steak
1.9 g.
6.0 g.
Bottom Round Steak
(Western Griller)
2.2 g.
6.0 g.
Top Loin (Strip) Steak
2.3 g.
6.0 g.
Shoulder Petite Tender
and Medallions*
2.4 g.
6.1 g.
Flank Steak
2.6 g.
6.3 g.
Shoulder Center Steak
(Ranch) 2.4 g.
6.5 g.
Tri-Tip Roast
and Steak*
2.6 g.
7.1 g.
Tenderloin Roast
and Steak*
2.7 g.
7.1 g.
T-bone Steak
3.0 g.
8.2 g.
*Cuts combined for illustration purposes.
Source: U.S. Department of Agriculture, Agricultural Research Service, 2005. USDA Nutrient
Database for Standard Reference, Release 18. Based on cooked servings, visible fat trimmed.
9
Big and Beefy
How Much Beef to Serve
The amount of beef you need to buy clearly depends on the number of
people you are serving and the cut of beef you are cooking. The yield of
each cut varies depending on the amount of bone, fat trim and cooking
method used. Refer to the following chart as a general guide, based on
a three-ounce serving of cooked, trimmed beef per person.
The following are some points to
consider when purchasing beef:
•
•
•
•
•
Lean, boneless cuts will yield more per pound.
Cuts with bone and fat will yield less per pound because
of the waste.
Bony cuts, such as ribs, will yield substantially less per pound.
When planning a meal, it is always better to purchase too much beef than not enough. Always be prepared for people with larger
appetites. If there are leftovers, the cooked meat will keep in the
refrigerator for several days or the unused portions may be frozen for long-term storage.
Serving a complete dinner that includes a variety of appetizers, salads,
side dishes and bread will impact the amount of meat each person will likely eat.
The Size of It
Recommended Serving Sizes
The key to making beef a healthy part of your diet is knowing how much
to eat and how often. Using the USDA Food Pyramid guidelines, a single
serving is three to four ounces for most adults, older children and teen
girls; four to five ounces for active adults and teen boys; and one to two
ounces for young children.
10
How Much to Buy
Servings
Per Pound
(3-ounce cooked,
Beef Cut
trimmed)
Steaks
Chuck Shoulder
Shoulder Center (Ranch)
Shoulder Top Blade (Flat Iron)
Shoulder Top Blade
Shoulder Petite Tender Medallions
Flank
Porterhouse/T-bone
Rib
Ribeye
Bottom Round Steak (Western Griller)
Round Sirloin Tip Center
Round Sirloin Tip Side Round Tip, thin cut
Tenderloin
Top Loin (Strip), boneless
Top Round
Top Sirloin, boneless
Roasts
Eye Round
Ribeye
Shoulder Petite Tender
Rib
Round Tip
Tenderloin
Tri-Tip
Pot Roasts
Arm, boneless
Blade, boneless
Brisket
Shoulder, boneless
Other Cuts
Beef for Stew
Ground Beef
Shank Cross Cuts
Short Ribs
Short Ribs, boneless
3-1/2
4
4
3
4
4
2-1/2
2-1/2
3
4
4
4
4
4
4
4
4
4
3
4
2-1/2
4
4
4
3
3
2-1/2 to 3
3
2-1/2 to 3
4
1-1/2 to 2-1/2
1-1/2 to 2-1/2
2-1/2 to 3
11
Safe and Savory
Begin by buying meat that is as fresh as possible, containing no
preservatives or additives. It should be both freshly cut and packaged.
When shopping, make your meat purchases last. If your trip home is
longer than 30 minutes, keep all meat, including beef, in a cooler.
Storing Beef at Home
•
•
•
•
Refrigerate or freeze as soon as possible after purchasing.
Label each package with the date, name of beef cut and weight
or number of servings. Practice the FIFO inventory system –
first in, first out.
Freeze beef in its original transparent wrap up to two weeks.
For longer storage, wrap in heavy-duty aluminum foil or place
in plastic freezer bags; remove as much air as possible.
Refrigerate leftovers promptly after serving
(within two hours after cooking).
When forming and freezing hamburger patties ahead of
time, keep them separated with squares of waxed paper
or plastic wrap. This will make them easier to separate later.
12
Refrigerator and Freezer
Storage Guidelines
Recommended Storage Times for Maximum Quality
Beef Cut
Refrigerator
Freezer
(35°F to 40°F)
(0°F or below)
3 to 4 days
2 to 3 days
6 to 12 months
6 to 12 months
1 to 2 days
3 to 4 months
3 to 4 days
2 to 3 months
Fresh Beef
Steaks, Roasts
Beef for Stew, Kabobs or Stir-Fry
Ground Beef
Leftover Cooked Beef
All
Cured/Smoked/Ready-to-serve Beef
Corned Beef, ready-to-cook
Frankfurters, Deli Meats
Sausage, smoked
Sausage, dry and
semi-dry, unsliced
1 week
2 weeks
3 to 5 days
1 to 2 months
1 week
2 to 3 weeks
Not recommended
Not recommended
Defrosting Guidelines
Always defrost beef in the refrigerator, never at room temperature.
Place frozen package on a plate or tray to catch any juices and place
in the refrigerator for time indicated below.
Package
Thickness
Beef Cut
Steaks, 1/2 to 3/4 inch
Ground Beef,* Beef for Stew, Kabobs 1 to 1-1/2 inches
or Stir-Fry
Small Roasts Varies
Thin Pot Roasts
Large Roasts Varies
Thick Pot Roasts
Approximate
Refrigeration
Time
(at 35°F to 40°F)
12 hours
24 hours
3 to 5 hours per pound
4 to 7 hours
per pound
*Cook as soon as possible after defrosting.
13
The Meat of Cooking
Handling and Safety Tips
Following are some general tips that our foodies use when
working with beef in their kitchens.
Getting a Handle on Beef
•
•
•
•
Pat beefsteaks, roasts and stewing cuts dry with paper towels for
better browning.
Before stir-frying, partially freeze beef for about 30 minutes to make .
it easier to slice.
Use a gentle touch with ground beef. Over-mixing will result in
burgers, meatballs or meatloaf with a firm, compact texture.
When roasting or broiling, place beef on a rack in the broiler
or roasting pan to allow fat to drip away during cooking.
Clean Cut — Avoiding Cross-Contamination
•
•
•
•
Wash hands well in hot, soapy water before and after handling meat
and other fresh foods.
Keep raw meat and meat juices away from other foods, both in the
refrigerator and during preparation.
Wash all utensils, cutting surfaces and counters with hot, soapy water
after contact with raw meat.
Keep carving boards separate from other food preparation areas and
serving platters.
How It All Pans Out — Choosing Beef Cookware
•
•
•
•
14
Choose pans that are thick enough to heat evenly without scorching.
Use the pan size specified in the recipe. If the pan is too small,
browning will be inhibited. If it is too big, the cut may overcook.
Use a nonstick pan for easier cleanup and to avoid the added fat
from oil.
When cooking with acidic ingredients such as tomatoes, citrus juices
or wine, use pans with a nonreactive interior. Reactive metals like
aluminum or cast iron can affect the taste and color of your dish.
Beef Basics
•
•
•
•
High heat can overcook or char the outside of beef cuts while the
interior remains underdone. Overcooking meat is not recommended.
Turn steaks and roasts with tongs. A fork pierces the beef allowing
loss of flavorful juices.
Turn ground beef patties with a spatula. Do not press. Pressing causes
the loss of juices and results in a dry burger.
Salt beef after cooking or browning. Salt draws out moisture and
inhibits browning.
15
A Perfect Season
Marinades and Rubs
Marinades are seasoned liquid mixtures that add flavor to beef and may
help tenderize, depending on ingredients. When marinating, remember:
•
•
•
•
•
•
•
Always marinate in the refrigerator, never at room temperature.
Allow one-fourth to one-half cup of marinade for each one-to-two
pounds of beef.
Tender beef cuts only need to be marinated 15 minutes to two hours
for flavor.
Less-tender cuts should be marinated in a tenderizing marinade at
least six hours, but no more than 24 hours. Over marinating will
result in a mushy texture.
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.
Never save and reuse a marinade. Marinade that has been in contact
with uncooked meat must be brought to a full, roiling boil for at least
one minute before it can be used for basting or as a sauce.
Before cooking, remove beef from marinade and pat dry with a paper
towel to promote even browning and prevent steaming.
Rub the Right Way
A rub is a seasoning blend applied to the surface of beef before cooking.
It adds flavor but does not tenderize. Dry rubs consist of herbs, spices
and other dry ingredients. Paste-type rubs contain small amounts of wet
ingredients, such as oil, crushed garlic or mustard. Apply rubs just before
cooking. If you apply them in advance, be sure to refrigerate the beef.
Tangy Lime Marinade
Ingredients
1/4 cup fresh lime juice
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
3 large cloves garlic, crushed
Directions
16
Combine all ingredients in small bowl; mix well. Use this recipe to
marinate less-tender cuts of beef 6 hours or overnight.
When to Quit Your Beefing
Testing Doneness
For reliable results, use a meat thermometer to determine the doneness
of the beef.
Roasts
•
•
Insert an oven-proof meat thermometer prior to roasting (into the
thickest part of the roast, not resting in fat or touching bone) and
leave in throughout the cooking process.
Or, insert an instant-read thermometer toward end of cooking time for
about 15 seconds. Remove thermometer; continue cooking, if necessary.
Steaks
• Steak should be one half-inch thick or more. Insert an instant-read
thermometer horizontally from the side, so that it penetrates the
thickest part or the center of the steak, not touching bone or fat.
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.
Cook ground beef (patties, meatloaf, meatballs) to an internal
temperature of 160°F (medium doneness), until both center and
juices are not pink. Due to the natural nitrate content of certain
ingredients often used in meatloaf, such as onions, celery and bell
peppers, meatloaf may remain pink even when a 160°F internal
temperature has been reached.
Safe Internal Cooking Temperatures for Beef
• Medium Rare — 145ºF
• Medium — 160ºF
• Well Done — 170ºF
17
How to Make the Cut
Matching Cooking Methods with Beef Cuts
Matching a specific beef cut to its appropriate cooking method is the
key to cooking incredibly moist, juicy, flavorful beef. Thanks to improved
industry regulations, today’s beef cuts are standardized, labeling is
improved and there is more nutrition and cooking information
available when you are actually choosing your beef.
The following information and handy chart describe
the basic cuts of beef and detail the best cooking
u
method for each; however, if you have questions,
Did yo
we encourage you to ask our beef experts.
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Beef
Steaks
Tender Steaks
at yo in our Fresh
on-site department.
Meat
— most come from the rib
and loin sections of the animal and are cooked by
dry-heat methods. Tender steaks may be categorized
as either premium or more affordable family-priced steaks.
• Premium tender steaks include top loin (strip), T-bone,
porterhouse, top sirloin, ribeye, rib and tenderloin.
• Family-priced tender steaks include shoulder center, top blade
(flat iron), chuck eye and round tip.
Less-Tender Steaks — primarily from the more heavily
exercised fore and hindquarters, and are better suited for moist-heat
cooking. They can be cooked by dry heat, but only after being
tenderized in a marinade. They include full-cut round, top round,
eye round and bottom round; chuck shoulder, chuck 7-bone, chuck
arm and chuck blade; flank and skirt.
Cubed Steaks — mechanically tenderized steaks, usually
from the round.
Beef Brisket
18
This is a boneless cut from the breast section — the underside of
the forequarter. It is available fresh and corned. Both include point
half/point cut brisket, flat half/flat cut. The point half is sometimes
referred to as “thick cut.” The flat half, is often called “first cut”
or “thin cut,” and is the less fatty, more desirable choice.
Beef Oven Roasts
A roast is a cut of beef that is thicker than two inches and suitable
for cooking on a rack in a shallow, open pan in the oven, or in a
covered grill.
Premium Oven Roasts — more costly cuts from the rib
and short loin. Ideal for holidays, entertaining and other special
occasions. Premium roasts include rib, ribeye and tenderloin.
Boneless roasts are easiest to carve — a benefit when hosting a
crowd or serving buffet style.
Family-Priced Oven Roasts — leaner, more
economical cuts from the round and bottom sirloin, more
suitable for gatherings and health-conscious eating.
Family-priced roasts include tri-tip, round tip,
rump, bottom round and eye round.
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Pot Roasts
Pot roasts come from the fore and hindquarters of the animal. These
muscles are more heavily exercised and contain more connective
tissue — two factors that make them less tender. They require moistheat cooking to tenderize and enhance the natural beef flavors.
Pot roasts from the chuck have more fat, and therefore more flavor,
than those from the round.
Beef chuck and round cuts may be used interchangeably in pot
roast recipes, requiring only slight adjustments in cooking times. For
example, a chuck blade pot roast can be substituted for arm or
shoulder pot roast, and vice versa. Similarly, a boneless rump roast
or bottom round roast may be used in place of a chuck pot roast.
Beef Chuck Pot Roasts — include boneless chuck arm pot
roast, boneless chuck blade pot roast and boneless chuck shoulder
pot roast.
Beef Round Roasts
— include bottom round rump roast,
bottom round roast, eye round roast and round tip roast.
19
Beef Short Cut
A Quick Look at Beef Cuts
Knowing what part of the animal your chosen cut of beef comes from is helpful in
determining its qualities. For instance, cuts of steaks can be broken down into three
sections moving from the upper back down to the mid-back — the rib, short loin and
sirloin area. The rib is the least tender (but most flavorful) section, producing rib roast,
ribeye steak and back ribs. The short loin produces the T-bone, top loin steak, tenderloin
and the porterhouse. The sirloin houses the sirloin and top sirloin. Strip steaks, like the
New York, are cut from the T-bone portion. The tenderest cut of beef is the tenderloin
— offering delicacies like Châteaubriand, filet mignon and tournedo.
Neck
Blade
Rib
Arm &
Shoulder
Brisket
20
Fore
Shank
Plate
Short
Loin
Sirloin
Rump
Heel
Flank
Tip
Hind
Shank
21
Beef Cut
Chuck
Chuck 7-Bone Steak,
] ] l
Chuck Mock Tender Steak
Chuck Arm Steak l
Chuck Eye Steak, boneless
l l l l
Shoulder Top Blade Steak, boneless
l l l l
Shoulder Top Blade Steak (Flat Iron)
l l l l
Shoulder Steak, boneless
] ] ] l
Shoulder Center Steak (Ranch)
l l l l
Shoulder Petite Tender Medallions
l
Short Ribs l
Chuck Pot Roast l
(Arm, Blade, Shoulder)
Shoulder Tender Petite Roast
l l l l
Rib
Rib Steak,
l l l l
Ribeye Steak
Rib Roast,
Ribeye Roast
l l
Loin
Porterhouse/T-bone Steak
l l l
Top Loin (Strip) Steak,
l l l l
Tenderloin Steak
Top Loin Roast,Tenderloin Roast l l
Cook in Liquid
Braise
Roast
Broil
Grill
Stir-Fry
Pan-Broil/Pan-Fry
How to Cook
Each Cut
l
l
l
l
l
l
l
] Requires marinating
for tenderization.
22
Notes:________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
Cook in Liquid
Beef Cut
Sirloin
Sirloin Steak,Tri-Tip Steak,
l l l l
Top Sirloin Steak, boneless
Tri-Tip Roast l l
Braise
Roast
Broil
Grill
Stir-Fry
Pan-Broil/Pan-Fry
How to Cook
Each Cut
Round
Top Round Steak
] l ] ]
Bottom Round Steak (Western Griller) ] ] ]
Eye Round Steak
] l ] l
Round Tip Steak, thin cut
l l
Sirloin Tip Center Steak
l l l l Sirloin Tip Side Steak
] l ] ]
Eye Round, Bottom Round, Rump Roasts l l
Top Round Roast,
l
Round Tip Roast
Shank & Brisket
Brisket, fresh or corned l l
Shank Cross Cuts l l
Plate & Flank
Skirt Steak
] l ] ] l
Flank Steak l ] ] l
Other Cuts
Ground Beef
l l l l
Cubed Steak
l l
Beef for Stew l
Beef for Kabobs l l
] Requires marinating
for tenderization.
Notes:________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
23
Pan-Broiling 1-2-3
1.
2.
3.
Heat heavy, nonstick skillet five minutes over medium heat.
Season beef (directly from the refrigerator) with herbs or spices,
or remove beef from marinade. Discard remaining marinade.
Place beef in preheated skillet (do not overcrowd). Do not add
oil or water; do not cover.
Pan-Broil according to chart, turning once. (For cuts one-inch thick or
thicker, turn occasionally.) After cooking, season beef with salt, if desired.
Pan-Broiled Delmonico Steak with
Stewed Tomatoes, White Beans and Basil
Ingredients
2 12-oz. Delmonico (ribeye) steaks, cut 1-inch thick
6 Tbsp. olive oil, divided
Salt and pepper
15-oz. can flavored diced tomatoes
15-oz. can great northern beans, drained
2 Tbsp. balsamic vinegar
6 fresh basil leaves, chopped
1/2 cup Parmesan or Asiago cheese, optional
Directions
Combine tomatoes, white beans, balsamic vinegar and 2 tablespoons of olive
oil in large nonstick skillet. Cook 5 to 6 minutes or until heated through.
Remove from pan; set aside. Rub steaks with olive oil and season with salt
and pepper. Place steaks in skillet over medium heat; cook 12 to 15 minutes
for medium-rare to medium doneness, turning occasionally. Place steaks
on plates. Fold fresh basil into tomato-bean mixture and use to top steaks.
Sprinkle with cheese.
24
Pan-Broiling Guidelines
Weight/
Beef Cut
Thickness
Approximate
Total Cooking Time
Chuck
Chuck Eye Steak, boneless (minutes)
9 to 11
12 to 15
10 to 12
13 to 17
13 to 15
3/4 inch
1 inch
3/4 inch
1 inch
8 ounces each
3/4 inch
1 inch
1/2 to 3/4 inch
Shoulder Top Blade Steak, boneless
Shoulder Top Blade Steak (Flat Iron)
Shoulder Center Steak (Ranch)
Shoulder Petite Tender Medallions*
*Use medium-high heat.
Rib
Ribeye Steak
3/4 inch
1 inch
Loin
Porterhouse/T-bone Steak
3/4 inch
1 inch
Top Loin (Strip) Steak, 3/4 inch
boneless
1 inch
Tenderloin Steak
3/4 inch
1 inch
Sirloin
Top Sirloin Steak, boneless
3/4 inch
1 inch
Round Medium Rare (145°F)
to Medium (160°F)
9 to 12
13 to 16
5 to 6
(minutes)
8 to 10
12 to 15
(minutes)
11 to 13
14 to 17
10 to 12
12 to 15
7 to 9
10 to 13
(minutes)
10 to 13
15 to 20
(minutes)
Recommend cooking round cuts to medium rare (145°F) doneness only.
Top Round Steak (marinate)
3/4 inch
1 inch
Bottom Round Steak 3/4 inch
1 inch
(Western Griller) (marinate)
Round Sirloin Tip 3/4 inch
Center Steak
1 inch
Round Sirloin Tip
3/4 inch
1 inch
Side Steak (marinate)
Other
Ground Beef Patties
1/2 inch Cook to medium
(4 ounces each)
(160°F) doneness.
3/4 inch (6 ounces each)
11 to 12
15 to 16
11 to 14
16 to 22
11 to 13
14 to 15
10 to 12
13 to 15
(minutes)
10 to 12
12 to 15
All cook times are based on beef removed directly from refrigerator.
25
Stir-Frying 1-2-3
1.
2.
3.
Cut beef into thin, uniform strips. For easier slicing, partially freeze
beef (about 30 minutes). Marinate beef (if desired) while preparing other
ingredients.
Heat small amount of oil in large nonstick skillet or wok over
medium-high heat until hot.
Stir-Fry beef in half-pound batches (do not overcrowd), continuously
turning with a scooping motion, until outside surface of beef is no
longer pink. Add additional oil for each batch, if necessary.
Cook beef and vegetables separately, then combine and heat through.
The cooking liquid may be thickened with cornstarch dissolved in
water, if desired.
Chef Karla’s favorite
Stir-Fry Veggies:
Bell peppers
Red onions
Zucchini
Yellow squash
Broccoli
Yellow snap peas
26
Mang
mango oes,
ed jica
ma,
apples,
pears
and
grapes
make a
n
excelle
nt swee
t
stir-fry
.
Peanut Beef Stir-Fry
Ingredients
5 tsp. cornstarch
14.5-oz. can beef broth
2 Tbsp. soy sauce
2 Tbsp. creamy peanut butter
1/2 tsp. sugar
Dash pepper
2 Tbsp. vegetable oil, divided
1 lb. top sirloin steak, cut ¾- to 1-inch thick
1 cup onion, sliced
1 cup celery, sliced
1 tsp. garlic, minced
Directions
In a bowl, combine cornstarch, broth, soy sauce, peanut butter, sugar
and pepper until smooth; set aside. Heat 1 tablespoon of oil in large
nonstick skillet over medium-high heat until hot. Add onion, celery
and garlic; cook 5 to 8 minutes or until vegetables are crisp-tender.
Cut steaks lengthwise in half, then crosswise into 1/8-inch thick strips.
Add 1/2 of beef and 1-1/2 teaspoons oil to same skillet; stir-fry 1 to 2
minutes or until outside surface of beef is no longer pink. (Do not
overcook.) Remove from skillet. Repeat with remaining beef and 1-1/2
teaspoons oil. Add vegetables back to pan. Stir in beef broth mixture;
cook and stir 1 to 2 minutes or until mixture is thickened.
27
Grilling 1-2-3
1.
2.
3.
Prepare grill (charcoal or gas) according to manufacturer’s directions
for medium heat.
Season beef (directly from the refrigerator) with herbs or spices, or
remove beef from marinade. Discard remaining marinade. Place
on cooking grid.
Grill according to chart, turning occasionally. After cooking, season
beef with salt, if desired.
Beef and Mango Kabobs
Ingredients
1 onion, coarsely chopped
1/2 cup sunflower oil
1 cup red wine
1 cup orange juice
1/2 cup soy sauce
1 lb. top sirloin steak, cut 1-inch thick in 1-inch chunks
8 oz. mangoes, peeled, cored and cut into 1-inch chunks
Directions
Combine onion, red wine, orange juice, oil and soy sauce in food-safe
plastic bag. Add beef pieces; turn beef to coat. Close bag securely and
marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
Remove steak from marinade; discard marinade. Alternately thread
beef and mango pieces evenly onto eight 10-inch metal skewers. Place
kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to
10 minutes (9 to 10 minutes on preheated gas grill) for medium-rare to
medium doneness, turning occasionally. Serve hot with a spinach salad
and soft, crusty rolls.
28
Grilling Guidelines
Weight/
Beef Cut
Thickness
CHARCOAL GRILLING (uncovered unless noted)
Approximate Total Cooking Time
Medium Rare (145°F) to Medium (160°F)
GAS GRILLING
(covered)
Approximate
Total Cooking Time
Medium Rare (145°F)
to Medium (160°F)
Chuck
Shoulder Top Blade Steak (Flat Iron),
8 ounces each
Shoulder Steak, boneless (marinate)
3/4 inch
1 inch
Shoulder Center Steak (Ranch) 3/4 inch
1 inch Shoulder Petite Tender Roast 8 to 12 ounces each (minutes) (minutes)
10 to 14*
14 to 17 16 to 20 9 to 11*
11 to 14*
14 to 18*
12 to 16
9 to 12
15 to 19
8 to 11
12 to 16
14 to 19
Rib
Rib Steak, small end
3/4 inch
1 inch
Ribeye Steak
3/4 inch
1 inch
(minutes)
(minutes)
6 to 8 9 to 12 6 to 8 11 to 14 7 to 10
10 to 15
7 to 9
9 to 14
Loin
Porterhouse/T-bone Steak
3/4 inch
1 inch
Top Loin (Strip) Steak, boneless
3/4 inch 1 inch Tenderloin Steak 1 inch 1-1/2 inches (minutes)
(minutes)
10 to 12 14 to 16 10 to 12 15 to 18 13 to 15 14 to 16*
9 to 13
15 to 19
7 to 10
11 to 15
11 to 15
16 to 20
Sirloin
Top Sirloin Steak, boneless
3/4 inch
1 inch 1-1/2 inches (minutes)
13 to 16 17 to 21 22 to 26*
(minutes)
8 to 13
13 to 16
24 to 30
Round
(minutes)
(minutes)
8 to 9*
11 to 13*
9 to 11*
12 to 14*
8 to 10*
12 to 15*
8 to 9 16 to 18 15 to 19 19 to 23 8 to 11
13 to 15
7 to 9
13 to 14
11 to 14
15 to 17
10 to 11
16 to 19 10 to 12
17 to 19
Recommend cooking round cuts to medium-rare (145˚F) doneness only.
Round Sirloin Tip Center Steak
Round Sirloin Tip Side Steak (marinate)
Bottom Round Steak (Western Griller) (marinate)
Top Round Steak (marinate)
Eye Round Steak (marinate)
3/4 inch 1 inch 3/4 inch 1 inch
3/4 inch
1 inch
3/4 inch
1 inch
3/4 inch 1 inch (minutes)
Plate & Flank
Skirt Steak (marinate)
1 to 1-1/2 pounds
10 to 13 (4- to 6-inch portions)
Flank Steak (marinate)
1-1/2 to 2 pounds
17 to 21 16 to 21
Other
Ground Beef Patties 1/2 inch (4 ounces each)
Cook to medium (160˚F) doneness.
3/4 inch (6 ounces each)
Kabobs, beef only
1 x 1-1/4 inches (1 pound)
(minutes)
7 to 8
13 to 14
7 to 9
All cook times are based on beef removed directly from refrigerator.
* Grill covered
(minutes)
11 to 13
13 to 15 6 to 8*
(minutes)
8 to 12
29
Broiling 1-2-3
1.
2.
3.
Set oven to broil; preheat for 10 minutes. (Consult owner’s manual for
specific information.)
Season beef (directly from the refrigerator) with herbs or spices, as desired.
Place beef on rack of broiler pan. Position broiler pan so that surface of
beef is within specified distance from heat as indicated in chart.
Broil according to chart, turning once. After cooking, season beef with
salt, if desired.
Broiled Flank Steak with
Tomato-Scallion Salsa
Ingredients
4 Tbsp. Market District® blackening seasoning
1 pkg. cherry/grape tomatoes, quartered
1 bunch scallions, sliced
3 Tbsp. cilantro, minced
1/2 cup corn frozen or canned
1 Tbsp. Market District® olive oil
2 Tbsp. white wine vinegar
1 Nature’s Basket® all-natural flank steak (1-1/2 to 2 lbs.)
Directions
Turn oven on to broil. Sprinkle blackening seasoning on both sides of flank
steak and lightly spray with vegetable spray. Combine tomatoes, scallions,
cilantro, corn, olive oil and vinegar in large bowl. Season with salt and
pepper to taste; set aside. Place steak on rack in broiler pan so surface
of beef is 2 to 3 inches from heat. Broil steak 13 to 18 minutes for mediumrare to medium doneness, turning once. Carve steaks across the grain
into thin slices. Serve with tomato-scallion salsa.
30
Broiling Guidelines
Distance Weight/
from Heat Beef Cut
Thickness
Approximate
Total Cooking Time Medium Rare (145°F)
to Medium (160°F)
Chuck
(inches)
(minutes)
Shoulder Top 8 ounces each
3 to 4
15 to 20
Blade Steak (Flat Iron)
Shoulder Steak,
3/4 inch
boneless (marinate) 1 inch
Rib
Rib Steak, small end
3/4 inch
1 inch
2 to 3 3 to 4 (inches)
2 to 3 3 to 4 10 to 13
16 to 21
(minutes)
9 to 12
13 to 17
Ribeye Steak
3/4 inch
1 inch
Loin
Porterhouse/
3/4 inch
T-bone Steak
1 inch
2 to 3 3 to 4 (inches)
2 to 3 3 to 4 8 to 10
14 to 18
(minutes)
10 to 13
15 to 20
Top Loin (Strip) Steak, boneless
2 to 3 3 to 4 9 to 11
13 to 17
2 to 3 3 to 4 (inches)
2 to 3 3 to 4 3 to 4 3 to 4 (inches)
13 to 16
18 to 22
(minutes)
9 to 12
16 to 21
26 to 31
34 to 39
(minutes)
2 to 3 2 to 3 3 to 4 3 to 4
12 to 13
17 to 18
27 to 29
18 to 20
3/4 inch
1 inch
Tenderloin Steak
1 inch
1-1/2 inches
Sirloin
Top Sirloin Steak,
3/4 inch
boneless
1 inch
1-1/2 inches
2 inches
Round
Recommend cooking round cuts to medium-rare (145°F) doneness only.
Top Round Steak
(marinate) Bottom Round Steak
3/4 inch
1 inch
1-1/2 inches
1-1/4 inches
(Western Griller) (marinate)
Plate & Flank
(inches)
Flank Steak (marinate)
1-1/2 to 2 pounds
2 to 3 Other
(inches)
Ground Beef Patties
1/2 inch
3 to 4
Cook to medium
(4 ounces each)
(160°F) doneness.
3/4 inch 3 to 4 (6 ounces each)
Kabobs, beef only
1 pound
1 x 1-1/4-inch
cubes
3 to 4 (minutes)
13 to 18
(minutes)
10 to 12
12 to 14
7 to 11
All cook times are based on beef removed directly from refrigerator.
31
Roasting 1-2-3
1.
2.
3.
Heat oven to temperature specified in chart.
Place roast (directly from the refrigerator), fat side up, on rack, in shallow
roasting pan. The exception is a rib roast; the ribs form a natural rack.
Season roast with herbs and seasonings, as desired. Insert oven-proof meat
thermometer so tip is centered in thickest part of roast, not resting in fat
or touching bone. Do not add water. Do not cover.
Roast according to chart. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5°F
to 10°F to reach desired doneness and roast will be easier to carve.)
Rib Roast Carving 1-2-3
1.
2.
3.
Turn roast on its side and place on carving board. (If necessary, remove a
thin slice to stabilize roast.)
Insert fork from the side, below the top rib. Carve across the “face” of the
roast toward the rib bone.
Cut along the rib bone with tip of knife to release slice of beef. To serve,
slide knife under beef slice, steadying from above with the fork and lifting
slice onto plate.
Holiday Angus Rib Roast
Ingredients
6- to 8-lb. rib roast, small end, back bone removed
4 Tbsp. vegetable oil
3 Tbsp. Market District® kosher salt
1 Tbsp. Market District black peppercorns, cracked
1 oz. fresh thyme
1 oz. fresh rosemary
Directions
Preheat oven to 350ºF. Rub oil over rib roast; sprinkle with salt and pepper.
Place herbs on bottom of shallow roasting pan. Place roast, fat side up, in
roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for
medium doneness. Remove roast when meat thermometer registers 135°F for
medium rare; 150°F for medium. Transfer roast to carving board; tent loosely
with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to
rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast
into thin slices.
Roasting Guidelines
Beef Cut
Oven
Temperature Weight
Approximate
(Preheated)
(Pounds)
Total Cooking Time
Chuck
Shoulder Petite 425°F
8 to 12 ounces
Tender Roast
Rib
Ribeye Roast, 350°F
3 to 4 lbs.
small end
4 to 6 lbs.
6 to 8 lbs.
Ribeye Roast, 350°F
3 to 4 lbs.
large end
4 to 6 lbs.
6 to 8 lbs.
Rib Roast, 350°F
4 to 6 (2 ribs)
chine bone removed
6 to 8 (2 to 4 ribs)
8 to 10 (4 to 5 ribs)
Loin
Tenderloin Roast,
425°F
2 to 3 (center-cut)
well-trimmed
4 to 5 (whole)
Sirloin
Tri-Tip Roast
425°F
1-1/2 to 2 lbs.
Round
Round Tip Roast
325°F
3 to 4 lbs.
4 to 6 lbs.
6 to 8 lbs.
Round Sirloin 325°F
2 to 2-1/2 lbs.
Tip Center Roast
Rump Roast
325°F
3 to 4 lbs.
Bottom Round Roast 325°F
3 to 4 lbs.
Eye Round Roast
325°F
2 to 3 lbs.
Other
Ground Beef, meatloaf 350°F
8 x 4-inch
Cook to medium (160°F) doneness.
1-1/2 lbs
Medium Rare to Medium:
20 to 25 minutes
Remove roast
from oven when
internal
temperature
reaches:
145°F to 160°F
(No stand time needed.)
Medium Rare: 1-1/2 to 1-3/4 hours
Medium: 1-3/4 to 2 hours
Medium Rare: 1-3/4 to 2 hours Medium: 2 to 2-1/2 hours
Medium Rare: 2 to 2-1/4 hours
Medium: 2-1/2 to 2-3/4 hours Medium Rare: 1-3/4 to 2-1/4 hours
Medium: 2 to 2-1/2 hours Medium Rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours
Medium Rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours Medium Rare: 1-3/4 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours
Medium Rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours Medium Rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours 135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
135°F
150°F
Medium Rare: 35 to 40 minutes Medium: 45 to 50 minutes Medium Rare: 50 to 60 minutes Medium: 60 to 70 minutes
135°F
150°F
135°F
150°F
Medium Rare: 30 to 40 minutes Medium: 40 to 45 minutes 135°F
150°F
Medium Rare: 1-3/4 to 2 hours Medium: 2-1/4 to 2-1/2 hours Medium Rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours Medium Rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours Medium Rare: 1-1/4 to 1-1/2 hours 140°F
155°F
140°F
155°F
140°F
155°F
140°F
Medium Rare: 1-1/2 to 2 hours Medium Rare: 1-1/2 to 2 hours Medium Rare: 1-1/2 to 1-3/4 hours
135°F
135°F
135°F
Medium: 1-1/4 hours
160°F
Medium-rare doneness = 145°F final internal temperature after 15 to 20 minutes of standing time.
Medium doneness = 160°F final internal temperature after 15 to 20 minutes of standing time.
All cook times are based on beef removed directly from refrigerator.
33
Braising (Pot-Roasting) 1-2-3
1.
2.
3.
Slowly brown beef on all sides in small amount of oil in a heavy pan over
medium heat. Pour off drippings. Season beef with herbs or spices, as desired.
Add small amount (one-half to two cups) of liquid (such as broth, water,
juice, beer, wine).
Cover tightly and simmer gently over low heat on top of the range or in
a preheated 325°F oven according to chart or until beef is fork-tender.
Cooking liquid may be thickened or reduced for a sauce as desired.
Apple Pot Roast
Ingredients
1 Tbsp. vegetable oil
2-1/2 to 4 lb. boneless chuck pot roast (arm, shoulder or blade)
12-oz. can frozen apple juice concentrate, thawed
1 dash soy sauce
3 cloves garlic, chopped
1-oz. envelope dry onion soup mix
3 baking potatoes, peeled and diced
2 carrots, peeled and sliced
Directions
Preheat oven to 325ºF. Heat oil in large stockpot over medium heat until hot.
Place beef pot roast in stockpot; brown evenly. Pour off drippings. Combine
1 cup water, apple juice concentrate, soy sauce, garlic and onion soup mix in
stockpot. Bring to a boil. Remove from heat and place in oven 1-1/2 hours. Add
potatoes and carrots to stockpot. Continue cooking 30 minutes to 1 hour or
until pot roast and vegetables are fork-tender. Remove pot roast and vegetables;
keep warm. Skim fat from cooking liquid, if necessary. Carve pot roast into
thin slices. Serve with vegetables and cooking liquid.
34
Braising Guidelines
Approximate
Total Cooking Time
Weight/
Medium Rare (145°F)
to Medium (160°F)
Beef Cut
Thickness
Chuck
Chuck Pot Roast
2-1/2 to 4
(Shoulder, Arm or pounds
Blade), boneless
Shoulder Steak,
3/4 to 1 inch
boneless
Short Ribs
2 x 2 x 4 inches
Round Bottom Round, 3 to 4 pounds
Rump Roast, boneless
Round Steak, 3/4 to 1 inch
(Eye or Bottom), 1 to 1-1/2 inches
boneless
(hours)
2 to 3
1-1/4 to 1-3/4
1-1/2 to 2-1/2
(hours)
2-1/2 to 3-1/4
1-1/4 to 1-3/4
1-3/4 to 2-1/2
Note: For Top Round Steak, braising is not recommended.
Shank & Brisket
Brisket, fresh
2-1/2 to 3-1/2
pounds
(hours)
2-1/2 to 3
All cook times are based on beef removed directly from refrigerator.
35
Stewing 1-2-3
1.
Coat beef lightly with seasoned flour, if desired. Slowly brown beef in
batches. Use a small amount of oil in a heavy pan and brown on all sides
over medium heat. Pour off drippings. (Omit browning step for corned
beef brisket.)
2. Cover beef with liquid (such as broth, water, juice, beer, wine). Add herbs
or seasonings, as desired. Bring liquid to boil; reduce heat to low.
3. Cover tightly and simmer gently over low heat on top of the range
according to chart or until beef is fork-tender.
The dark brown crust that forms on the bottom of the stockpot during step
two dissolves when liquid is added and gives the stew a rich, beefy flavor.
Determining Doneness of Stewed Beef
• Cook until fork-tender. To test, insert a double-pronged meat fork into
the thickest part of the beef. When fork can be inserted without
resistance and releases easily when pulled out, the beef is done.
• Do not overcook. When overcooked, beef will be dry and stringy.
Test at the end of suggested cooking time.
Cooking in Liquid Guidelines
Weight/
Beef Cut
Thickness
Shank & Brisket
Shank Cross Cuts
1 to 1-1/2 inches
Brisket, fresh
2-1/2 to 3-1/2 pounds
Brisket, corned
2-1/2 to 3-1/2 pounds
Other
Beef for Stew 1 to 1-1/2 inches
(Boneless Round or
Chuck Pieces for Stew)
All cook times are based on beef removed directly from refrigerator.
36
Approximate
Total Cooking
Time
(Covered Over
Low Heat)
(hours)
2 to 3
2-1/2 to 3
2-1/2 to 3-1/2
(hours)
1-3/4 to 2-1/4
Beef and Guinness® Stew
Ingredients
2 lbs. beef for stew, cut into 1 to 1-1/2-inch pieces
1/4 cup Market District® extra virgin olive oil
8-oz. can tomato sauce
1 large onion, medium diced
1 lb. carrots, peeled, quartered and cut into 1/2-inch slices
5 celery stalks, cut into 1/2-inch slices
1 lb. mushrooms, sliced
1/2 cup all-purpose flour
48 oz. can beef broth
14.9-oz can Guinness Stout, or your favorite dark beer
4 Tbsp. fresh parsley, minced
Salt and pepper to taste
Directions
Heat 1 tablespoon of oil in stockpot over medium heat until hot. Brown
1/3 of beef; remove from stockpot. Repeat twice with remaining beef
adding oil as needed. Remove beef from stockpot; season with salt. Add
tomato sauce to stockpot; cook for 5 minutes. Add onions and carrots;
cook for 3 minutes. Add celery and mushrooms cook an additional 5
minutes. Stir in flour; cook until mixture is slightly thickened. Return
beef and accumulated juices to stockpot. Stir in broth and stout. Cook,
covered, over low heat 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Stir in parsley. Season with salt and pepper. Serve with Market District
Tuscany artisan bread.
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é
Pan-Frying (Sauteing)
1-2-3
1.
2.
3.
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Heat small amount of oil in heavy, nonstick skillet over medium
heat until hot.
Season beef (directly from the refrigerator) with herbs or spices, and
place in preheated skillet (do not overcrowd). Do not add oil or water;
do not cover.
Pan-Fry to desired doneness, turning occasionally. After cooking, season beef
with salt, if desired.
This cooking method is best for thin, tender beef cuts, one-half-inch thick or less.
Cubed steak, floured or breaded cuts may require additional oil to prevent sticking.
Country-Fried Steaks
Ingredients
4 4-oz. cubed steaks
1 large egg, slightly beaten
3 Tbsp. milk
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable oil
Fresh parsley, chopped, optional
Gravy
1 Tbsp. vegetable oil
1 Tbsp. all-purpose flour
1 cup milk
1/4 tsp. salt
1/4 tsp. fresh black pepper, ground
1/8 tsp. fresh red pepper, ground
Directions
Beat egg and milk in shallow dish until blended. Combine flour, salt
and black pepper in second shallow dish. Dip each steak into egg
mixture, then into flour mixture, turning to coat both sides. Heat 1
tablespoon oil in large nonstick skillet over medium to medium-high
heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium
(160°F) doneness, turning once. Remove steaks; keep warm. Repeat
with remaining 1 tablespoon oil and 2 steaks, adjusting heat as
necessary to avoid over browning. To prepare gravy, heat oil in same
skillet over medium heat, scraping up any browned bits attached to
skillet. Add flour; cook and stir 1 minute. Gradually stir in milk; cook
and stir 2 to 3 minutes or until thickened. Add salt, black and red
pepper. Serve steaks with gravy. Garnish with parsley, if desired.
Recipe courtesy The Beef Checkoff.
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Beef graphics and preparation information
courtesy The Beef Checkoff
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