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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.

The poaching process cooks beef with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the beef is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered.

USDA Mandatory Inspection | USDA Optional Grading | Religious Restrictions USDA Mandatory Inspection All beef sold in the United States must pass inspection by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).

Refrigerator Method | Microwave MethodDefrosting Time | Additional Thawing and Defrosting Tips Refrigerator Method (Recommended) Frozen beef should not be defrosted at room temperature.

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.

Contamination PreventionDoneness | Proper Storage | Safety and Handling Tips Contamination Prevention Shopping When shopping for beef, make sure it is among the last items selected so that the length of time it is without refrigeration is as short as possible.

Ribs The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.

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.

The following points should be considered when purchasing cuts of beef: Lean boneless cuts yield up to 4 servings per pound. Beef cuts with some bone yield up to 3 servings per pound.

Learning about various cuts can make shopping for beef a much easier experience. A general knowledge of beef cuts and how they are best used will help you select the proper cut for a particular recipe.

General Guidelines | Charcoal Grill | Gas Grill | Doneness Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.

Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

Miscellaneous Turkey Products Boneless Turkey Roast, Whole Whole turkeys are available that have been deboned and packaged. A netting is usually placed around the turkey before it is packaged to help hold the shape.

Construction | Handles | Blade Material | Cutting Edges | Knife VarietiesChoosing the Right Knife | Maintaining and Storing | Sharpening To choose a knife that is of good quality and best fits your needs, you need a basic knowledge of the various parts and construction of a knife.

Use this food substitution and conversion chart to select ingredient substitutes when you are cooking and your recipe suggests ingredients you do not have available. Herbs, Spices and Seasonings | Baking Ingredients | Cheese and Dairy Products | Eggs | Fats, Oils and Vinegars | Fruits and Vegetables | Miscellaneous | Healthy Herbs, Spices and Seasonings Substitutions Food Amount Substitute Allspice 1 tsp 1/2 tsp cinnamon, 1/2 tsp ground cloves OR1/2 tsp ground cinnamon, 1/4 tsp.

The USDA recommends 2 or 3 servings of meat, fish, or poultry per day. A serving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards. Concerns over saturated fat and cholesterol have caused many people to reduce or eliminate their consumption of many types of red meat and to choose a healthier alternative such as turkey.

Pork producers today have significantly changed production methods to produce much leaner meat than 25 years ago. Better breeding and feeding of the hogs and a grading system that stimulates the meat packers to trim more of the external fat than they did in the past has resulted in leaner meat.

  England | Spain | Greece | Other Countries and Regions   England Worcestershire Sauce A popular condiment that has a savory flavor and is used to season a wide variety of dishes.

  Chili or Chile Sauce A sauce or condiment that can be made from any one of many different chili peppers, depending on the desired intensity and flavor. This sauce may be blended with vinegar, herbs, garlic, and other seasonings to produce a somewhat sweet and spicy flavored chili sauce that can be red, green, yellow, or brown in color.

  Italian Pasta Sauces | Other Types of Italian Sauces   Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.