Cooking Guidelines
Most underutilized U.S. beef cuts require relatively long periods of cooking with low heat. Braising, roasting, grilling and smoking, are four cooking methods primarily used in the Texas cuisine, all of which break down the tougher fibers that many underutilized cuts can have.
BRAISING: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid, to cook less tender cuts of beef. Moist heat and slow simmering in a tightly covered pan result in succulent, fork-tender meat. The slow extended cooking process actually helps develop the flavor of beef.
Appropriate Cuts:
Steaks: Chuck steak; chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak.
GRILLING: A quick dry-heat method over charcoal, wood or gas flames. Used for more tender cuts, less tender cuts can be used if marinated.
Appropriate Middle Meats and Underutilized Cuts:
Rib eye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, k-bobs and hamburger patties.
Appropriate Cuts if Marinated:
Flank steak, shoulder steak, blade steak (7-bone steak), skirt steak, top round and eye round.
ROASTING: A dry-heat cooking method used for cooking bigger and thicker tender cuts of beef. No liquid is added or cover used.
Appropriate Cuts:
More tender cuts are best used for this cooking method such as rib roast, rib eye roast, coulotte, tenderloin, tri-tip roast, top sirloin roast and rump roast.For less tender cuts such as chuck roast, chuck-eye roast, eye of round roast, top round roast, or pot roast refer to Braising. If a cut of meat has “roast” in the name, this does not mean that roasting is an appropriate cooking method.
SMOKING: A method used for cooking bigger cuts of beef at lower temperatures using a heat source that is offset and not directly under the meats. This cooking method works by drawing air into the firebox, then through the cooking chamber where the hot air and smoke slowly cook the meat. The lower temperatures also allow the smoke to penetrate into the meat for added flavor.
Appropriate Cuts:
Brisket, back ribs, rib eye roast, shoulder clod, chuck roast, tenderloin, sirloin and coulotte. Also great for vegetables that take time to cook including corn (in the husk) and potatoes.
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U.S. beef grilling basics
Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. But when you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking time information.
REP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right .away
FIRE IT UP
Make sure your grill grate is clean. If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium.
GRILL, BABY, GRILL
Use an instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
REST & RELAX
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
FINISHING TOUCHES
If you're slicing the steak before serving, be sure to cut across the grain to maximize tenderness.
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U.S. beef indirect grilling basics
PREPPARE THE BEEF
When you’re ready to get started, pull the beef out of the fridge and season well. Depending on your recipe, now’s the time to apply a rub, herbs or other spices.
READY THE GRILL
Take a few minutes to configure your grill. As the name suggests, indirect grilling positions the beef away from the heat source instead of directly over it. If you’re using charcoal, this means arranging the coals off to one side of the grill and cooking on the opposite side. If you’re using gas, refer to your owner’s manual and bring the grill to medium heat on one side only.
LET IT BE (MOSTLY)
Keep the lid closed for best results. You should follow your recipe for timing, but also may want to use an oven-proof meat thermometer to confirm when time’s almost up. Be careful not to overshoot your target temperature because it will continue to rise for several minutes after coming off the grill. Larger roasts will take longer to cook using indirect grilling.
GIVE IT A REST
Don’t skip this step! Resting is essential to keep all those delicious juices from draining out of the meat, and makes the next step easier. The larger cuts that work best for indirect grilling generally need more time to rest—often up to 15–20 minutes. Set the meat on your cutting board or a serving tray and cover it loosely with aluminum foil (this is called “tenting”).
CARVE & SERVE
When you’re ready to carve, take care to not pierce the beef with a fork. Instead just use tongs to hold the roast in place. Depending on your recipe or desired presentation, slice the beef thinly across the grain and serve on a warm plate or tray.
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Broiling basics
Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness. Check out our broiling cooking chart for more recommendations and guidelines.
PREHEAT & PREP
Pull your steak from the fridge and season generously, per your recipe. Then turn on the broiler. It’s best to use a broiler pan for even cooking and to catch drippings. Keep a timer handy.
UNDER THE BROILER
Broiling works best if the beef is close to the broiler, about 5–10 cm. Start the timer when you slide the steak under the broiler. Depending on your oven, you may need to keep the door open slightly. Follow the timing in your recipe or our cooking chart, flipping the beef once halfway through.
ARE WE DONE YET?
A couple minutes before you reach the recommended time, quickly check your steak for doneness. An instant-read thermometer is your best bet. Keep in mind the internal temperature of your steak will continue to rise for a few minutes after pulling it out of the oven.
GIVE IT A REST
Even though it's going to look delicious (and you're probably getting hungry), be sure to let the steak rest for at least five minutes before cutting into it. Set it on a serving plate and cover it loosely with aluminum foil. This step is essential because it helps keep your steak juicy, rather than having all those juices drain out onto your plate.
FINISHING TOUCHES
Be sure to slice your steak across the grain—that is, most steak cuts are longer than they are wide, so slice across the narrow part of the steak. Then top your broiled steak with a bit of compound butter or serve with your favorite sauce.
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BEEF STEWING BASICS
CUT & DREDGE
Whether you're using pre-packaged beef cubes or cutting your own, aim for cubes about 2.5 cm square. Many stew recipes call for dredging the U.S. beef in seasoned flour before browning.
BROWN THE BEEF
Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you're using a slow cooker, transfer it over.
ALL TOGETHER NOW
Depending on your recipe, now's the time to add seasonings, vegetables and liquid — such as U.S. beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.
SIMMER & STEW
Follow your recipe for timing guidelines. Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You’ll know it’s done when the U.S. beef is fork-tender.
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MARINADE QUICK TIPS:
There are two reasons why you might want to use a marinade: to help add flavor or to tenderize. While the two different types of marinades may contain similar ingredients, the key is the length of marinating time. If you’re just looking to add flavor, you only need to marinate for 15 minutes to 2 hours. If you’re looking to tenderize cuts, you’ll want to marinate for 6 to 24 hours.
• When marinating beef, always marinate in the refrigerator, never at room temperature.
• Allow ¼ to ½ cup of marinade for every ½ kg of U.S. beef.
• Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the U.S. 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. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce.
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PRESSURE COOKING BASICS
COVER THE BASICS
Double-check to make sure the gasket on your pressure cooker is clean and crack-free, and the vent tube isn't clogged. Remember that pressure cookers require a minimum amount of liquid and a maximum amount of food to function properly. Depending on the model and recipe, your pressure cooker may take up to 20 minutes to build up pressure.
BROWN & DEGLAZE
Many modern pressure cookers have a "brown" setting, but you can always give your beef a quick sear on the stovetop. For extra flavor, add a small amount of liquid — such as beef broth, wine, juice or even water — to the hot pan and scrape up any crusty bits sticking to the bottom before transferring it to the pressure cooker.
SET & FORGET
Follow recipe guidelines and trust the timer. Keep in mind most pressure cookers include a safety feature that prevents the lid from being opened while the contents are under pressure.
RELEASE THE PRESSURE
There are two methods for releasing pressure from your pressure cooker: quick release and natural release. The quick release method involves manually opening the pressure release valve, while the natural release method involves turning off the heat and allowing the pressure to drop on its own. For best results, we recommend letting the pressure release naturally. Be sure to refer to your user manual for specific instructions.
SERVE & SAVOR
Many pressure cooker recipes are for one-pot meals that can go straight to the table, while some recipes make ingredients to be used in other recipes. Either way, when you follow the guidelines for preparation and safe operation, you're sure to get a great-tasting dish.
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