Search

Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.

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 of the two) depends on the cut of beef and the quality of the meat.

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.

Organize Your Storage Area | Storage Charts Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated.