To ensure
that your lean beef remains tender and moist:
- Don't
Cook frozen or partially frozen beef .
- Don't
Thaw roasts or steaks in a microwave oven.
- Don't
Overcook.
Fat in meat acts as an insulator
during the cooking process helping to keep natural meat juices from
cooking away. Lean beef needs a little more attention when cooking in
order to maintain its tenderness and juiciness.
Tender beef cuts from the
rib and loin can be cooked by dry heat methods such as roasting, broiling,
grilling, and stirfrying. However cooking times need to be reduced slightly
(about 25%) and not cooked beyond "medium" to avoid drying
out. We suggest using a meat thermometer to prevent overcooking roasts
and use an oven setting at 300 - 350 degrees. When grilling, we suggest
searing the meat (approximately 1 minute each side) and then moving
off the direct flame. When marinating for flavor, cover beef with marinade
for 15 minutes to 2 hours and refrigerate.
Less-tender cuts like round,
chuck, and rump generally require moist-heat methods such as braising,
or slow cooking in liquid. However, dry heat methods can be used in
combination with certain marinades. To tenderize, a marinade must contain
an acidic ingredient such as lemon or tomato juice, wine, vinegar or
yogurt. Marinate for at least 6 hours. However, marinating longer than
24 hours breaks down meat fibers and will yield a mushy texture.
We do not recommend microwave
cooking because this process can change the texture and flavor of beef,
and reduce tenderness.
Our lean, natural ground
beef is also excellent quality beef - no added fat or fillers, and there's
virtually no excess grease to discard. When grilling or frying as burgers,
cooking time needs to be reduced to achieve desired doneness.
All of our beef is delivered
wrapped and frozen. To prepare your next meal, thaw the packages on
a plate (to catch juices) overnight in your refrigerator, or for no
longer than a couple hours at room temperature, out of direct sunlight.
