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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.

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.

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).

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.

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

Miscellaneous CutsSome fresh beef cuts or scraps are ground, rolled, tenderized, cubed, or sliced in food stores or meat markets into various products that add convenience for the consumer.

Cooking with asparagus can range from recipes prepared in the oven, on the stove top, on the grill or even in the microwave. Utilizing various cooking methods can offer diverse and appetizing flavors all from the same bunch of asparagus.

Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks.

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.

The reasoning behind cooking with wine is to intensify and enhance the flavor of food. Wine is known to release flavors in food that otherwise could not be experienced. The following are guidelines and tips particularly directed at the novice cook or a cook new to the world of cooking with wine.

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.

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.

Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or specialty meat market, but may require special ordering.

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.

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.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

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.

Grilling with Direct Heat | Grilling with Indirect Heat Cooking with direct heat and cooking with indirect heat are the methods most often used when grilling. It is important to understand the differences between the two methods to ensure success when grilling.

Selecting a Date | Choosing a Setting | Party Themes | InvitationsMenu and Serving Ideas | Decorations | More Ideas | Graduation Recipes Graduation Day. The day every teenager has been waiting for since they started high school.

  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.