Canada is internationally recognized as producing some of the best farmed foods available. Canadian beef is no exception to the rule. The Canadian cattle breeds and feeds along with the best-management practices of cattle ranchers and farmers have earned Canadian beef a reputation of some of the best beef in the world.
Beef is very diverse, with many different ways to prepare and cook it. No matter how you choose to cook it, here are ten top preparation tips from the beef experts at Canada Beef. “We’ve cooked up a lot of beef over the years to make sure we get it right” states Joyce Parslow, home economist with Canada Beef.
Here’s some of their Top Tested Tips that will help you get the best out of your beef:
1. Buy the right cut of meat for the type of cooking you hope to do. Don’t by a Blade Simmering Steak if you want to barbecue – Simmering Steaks are best simmered not grilled.
2. Always season meat before cooking for best flavor. Simply sprinkle a bit of coarse salt and pepper just before cooking to develop the best beefy flavor. You can also accent it with a dusting of cumin, minced fresh rosemary or your favorite steak rub.
3. Pat beef dry before cooking. The drier the meat, the better it will sear so that more flavor develops. Blot it dry with a clean paper towel so it sears rather than steams.
4. Forgot to take your roast out of the refrigerator in time? Don’t worry it will cook equally well straight from the refrigerator. You don’t need to bring beef to room temperature before you cook it
5. When you’re grilling your favorite steak, it’s ready to turn over when the juices start to come to the surface and it releases its grip from the grill. Never use a fork to turn your steak over, use tongs and never cut your steak to check for doneness. Piercing a steak releases the delicious juices and dries it out. The best way to know your steaks (or roasts) are done the way you like them is to use a thermometer and take a temperature of the inside of the meat at the thickest part. You don’t have to feel like a geek – it is what the best chefs use to know their meat is done.
6. Always let meat rest for at least 5 minutes after cooking – up to 20 or 30 minutes for large cuts like roasts. This allows for the cooking to complete and for juices to set up and for easier carving.
7. Less tender Marinating Steaks should be forked all over before marinating. It is a great tenderizing technique.
8. If you’re marinating a steak, be aware that a strong citrus marinade can make the surface of beef mushy and mealy. It’s better to use an herb or seasoning rub that has an oil as well as an acid component.
9. Use your slow cooker and cook a Pot Roast all day. It fills the house with amazing aromas that nurtures the soul and gathers the family together and saves you some sanity when you get home from work.
10. When making burger patties, don’t overwork the meat or your burgers will end up being dense and seem tough.
For more information visit www.beefinfo.org
Source: (NC) Newscanada.com