Whether you are cooking up steaks on the grill or slow roasting a brisket in the oven, or making a quick ground beef one-dish meal, beef is a wonderfully versatile ingredient. The word itself refers to the meat coming from cattle.
This might be crazy to believe, but we have been eating beef since prehistoric times and it’s no wonder. It is a fantastic source of protein and nutrients but is best eaten in moderation as it is high in saturated fat.
So how are things broken down? Cuts of beef can sometimes be hard to wrap your brain and that can be further compounded by the fact that these cuts and names of cuts can change by region or country. For example, a “brisket” in the US is no the same as a “brisket” in Britain.
To butcher a whole cow, they are broken down into something called “primal cuts.” These are large cuts are basic sections that are the initial part of butchering.
These primal cuts are the shank, brisket, rib, short plate, flank, round, chuck, and loin.
Each of these cuts is processed further into 100+ different sub-primal cuts, which are what you see on the label when you buy beef. The names often depend on where you are located.
Ground beef is interesting in that it is usually a blend of multiple cuts. Chuck, round, and sirloin are popular, but it can be made with any cut of beef and is often leftover pieces while butcher is working.
When purchasing, look for the fat content. This can range anywhere from 10% fat to 30% fat.
What you choose will depend on the recipe you are cooking and how much flavor you want. Fat equals flavor, but it isn’t always best for every recipe. You can always ask your butcher if you are unsure or if it isn’t labeled.
Beef is best used a few days after it is purchased, or it can be frozen for up to six months in an airtight or well-sealed package.
When it comes to beef, it is unique in that it can be served at a range of internal temperatures. Beef tartare is a dish served raw as is carpaccio. A rare steak can be at 120-125°F internal temp whereas well done is served with an internal temp of 160°F or more.
Here is a beef temperature chart.
Carryover cooking is a scientific process where the temperature actually continues to rise slightly after the protein is removed from the heat source. So if you want your steak medium, remove it 5° before it hits the mark.
Yes, it is! Red meats are meats of mammals that are generally red when raw. In addition to beef, this includes venison, mutton, boar, and others.
Ever heard someone say “I want mine bloody”? The red that comes from beef when more towards the rare side isn’t actually blood. It is the proteins that mix with oxygen.
This is a tricky question to answer. It is very nutritious and has a great source of Vitamins B3, B12, B6, iron, zinc, and selenium in addition to protein.
That said, it is best consumed in moderation as it is high in saturated fat. This can raise cholesterol and high levels of certain cholesterol can increase the risk of heart disease.
It is 100% normal for raw beef to turn from a shade of rosy pink to a duller shade of brown in the fridge. This is due to the oxidization of the meat. If it smells funky, is sticky or tacky to the touch, or slimy in the way it looks, then that is a different story and it should be discarded.