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Many cuts of beef purchased at a food store or specialty meat market are ready to cook, but some cuts may need additional trimming or boning before they can be cooked. If extra calories and saturated fat are an issue, then it is best to remove as much external fat as possible.

Rotisserie Grilling Beef | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Beef There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.

One of the quickest and most convenient methods for cooking beef is with the use of a microwave oven. Although the flavor and tenderness of the beef may not be as pronounced as with other cooking methods, the overall results can be very good if the meat is microwaved properly.

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.

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.

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.

When purchasing packaged fresh beef in a food store, the packages should be cold and the meat should be firm. The packaging should be in good condition with no tears or holes in the wrapping.

The food label on packaged beef provides a variety of information designed to make shopping as easy as possible. The label provides the following information depending on the type of beef product that is purchased: Description of Beef Cut The label on raw beef cuts contains the name of the primal cut the beef was taken from, the name of the retail or market ready cut, a short description (bone-in or boneless), the total weight, and cost per pound.

Tying a Rib Roast | Tying a Tenderloin | Tying a Top Blade Chuck Roast   Tying various cuts of beef is a good way to hold the shape of a roast, to keep the cut of beef in a compact form, and to make sure that the meat will be cooked evenly.

Sautéing is a cooking process using high heat that quickly browns and sears beef in a small quantity of oil in a skillet. It is actually the same process as searing except that sautéing completely cooks the meat and searing is simply a means to brown the meat so that the cooking process can be completed with another method.

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.

Deep-frying, also known as deep-fat frying, is a process of immersing food in a deep pot containing heated oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior.

Oven-Broiling | Pan-Broiling Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food (except when pan-broiling) whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.

A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.

Like braising and stewing, steaming is a moist heat cooking method that results in tender and flavorful beef through the use of steam. Unlike braising and stewing, the meat is not actually placed in water, but is suspended above it.

Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with braising.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.

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.