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When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

General Guidelines | Degree of Doneness | Meat Thermometers General Guidelines Even though harmful bacteria are usually only on the surface of whole beef cuts, there is growing concern that bacteria may be present in the internal portions of the meat as well, which is why it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F.

Pounding | Commercial Powders | Marinating | Rubs | Barding   Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness that is usually found only in the more expensive cuts.

Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it.

Marinating | Marinades | Rubs | Rub Spices and Seasonings Marinating Soaking various cuts of meat in a marinade is a good method for adding flavor as well as helping to tenderize the meat.

Marinating | Marinades | Rubs | Rub Spices and Seasonings Marinating Soaking various cuts of meat in a marinade is a good method for adding flavor as well as helping to tenderize the meat.

Soaking pork in a marinade is a good method for adding flavor and tenderizing the meat. A proper marinade should contain an acidic ingredient such as vinegar or wine, an oil such as olive oil, and seasonings such as herbs and spices.

SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

Marinating turkey can be done in order to add flavor to the meat as well as to tenderize it. The proper combination of acidic ingredients and seasonings should be maintained in order to achieve both.

Dried Beef ProductsVarious cuts of beef can be preserved using a combination of seasonings and drying processes, performed under controlled conditions, to produce food items that have a long shelf life.

In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a tough beef cut from the round or plate should not be used, unless the intention is to tenderize the meat before cooking it.