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F: 573.817.0889 john@mobeef.com Missouri Beef Industry Council 2306 Bluff Creek Drive, #200 Columbia, MO 65201 |
Beef Basics Cooking SeriesLesson 3: Dinner If you’re tired of the same-old, same-old, why not try something new with your favorite cuts of meat. Consider a rub or marinade. Rubs are made of dry ingredients and applied directly to the surface of beef either several hours in advance and then refrigeratored or just prior to cooking. Marinades help tenderize meats, and they are highly seasoned liquids (water, juice, wine, or oil with herbs and seasonings added for flavor). Marinading is done in the refrigerator, with meat placed in plastic baggies or glass dishes. To tenderize, marinate for at least six hours; to add flavor, marinate 15 minutes to 2 hours. Once the meat is seasoned, how should you cook it? With delicious options like braising, broiling, grilling, pan broiling, sautéing, roasting, stewing, or stir frying, one is sure to suit your taste. Then, make sure you don’t overcook it or undercook it by getting in the habit of using a meat thermometer. Ovenproof thermometers are used with roasts (placed in the center, not touching any bone) and left in for the entire cooking time. Instant-read thermometers are inserted only for 10-15 seconds near the end of the cooking time to read internal temperature. To test the temperature, insert the thermometer in the thickest part of the meat (quick tip: put it in sideways when testing hamburger patties!). For steaks, here are temperature guidelines.
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