Beef Basics

In the past decade, many American consumers have grown concerned about the use of antibiotics and growth hormones in beef. The FDA (Food and Drug Administration) maintains that the chemical residues are so low that they are not a cause for concern in humans. If this is an issue for your family, look for meats labeled organic or natural: they will be more expensive, but for many people, the higher cost is worth the piece of mind.

Many farmers' markets sell locally raised meat, poultry and eggs, so you can actually meet the farmer who raised your dinner. Grass-fed beef is generally thought to taste "meatier" than commercially farmed grain-fed beef. You can also sample heritage breeds, which connoisseurs maintain tastes "wilder" than commonly available types, such as Black Angus or Hereford. Many people also feel better about consuming range-fed animals.

To prevent food-borne illnesses:

• Maintain your refrigerator temperature at 40 degrees F (4 degrees C)
• Store meat in the coldest part of the refrigerator, away from the door
• Make sure you seal the package of beef securely to prevent drips
• Store frozen beef at 0 degrees F (-18 degrees C)
• Defrost beef overnight in the refrigerator or in the microwave on the defrost cycle, not at room temperature
• Do not eat raw meat
• Cook ground beef within one to two days of purchase; steaks, chops and roasts within three or four days
• Always use a clean cutting board and clean utensils when handling beef. Preferably, have one cutting board designated for beef, one for poultry, and one for vegetables.

Stir-frying
is a great method for cooking beef. It cooks ingredients very quickly at high temperatures and preserves their flavor. Stir-frying also requires very little added fat.

Grilling and broiling don't require added cooking fat. However, you want to be sure (especially with grilling) that you don't char your food. Cancer-causing substances may be picked up in the grill's smoke and deposited on the meat, so use the following tips to guard against char:

• Be sure to trim all visible fat from the beef prior to grilling or broiling. Consider precooking large pieces of meat in the oven, in order to reduce their time on the grill.
• Don't let the flame flare up, as harmful smoke may be produced.
• Baste with citrus juices or broth instead of fat.
• Remove any blackened portions before serving.

Roasting is a slow method of cooking that allows the fat to drip away from the beef. Roast large cuts of beef with herbs and spices, and serve the beef with chutneys, salsas or skim the fat off the juice that collects in the bottom of the pan.

Certain cuts of beef are suitable for different cooking methods. Shoulder, chuck and blade cuts require long, slow cooking to become tender, as do beef round and rump roasts. Flank steak, ribs, loin, and sirloin are the best choices for grilling or fast, high-heat cooking methods.

Brisket: from the chest region. Use to make corned beef or braises, or smoked for barbeque.

Chuck: these cuts are from the beef shoulder or front end; used as roasts and pot roasts.

Flank: cuts of beef usually found as steaks; this is the cut often referred to as London Broil.

Loin and Tenderloin: these prime cuts are from the lower back. Cuts are very tender; strip steak, t-bones and porterhouses come from this region.

Round: Cuts of beef from the hindquarters; usually found as cooking roasts and commonly referred to as rump roasts.

Sirloin: These cuts are taken from the small back region, above the rump; sirloin cuts are very versatile and can be found as steaks and roasts.

Skirt: the diaphram muscle on the underside of the ribcage. Popular grilled, used in fajitas and carne asada.