Guidelines for cooking beef
Beef is available in many cuts and is used in a variety of dishes. Whether beef is being grilled, roasted or broiled care should be taken to handle it correctly. Always cook beef to the required cooking temperatures. Proper handling and cooking will minimize the possibility of food-borne illnesses, according to the United States Department of Agriculture. Add this to my Recipe Box.
Handling
Store beef in the refrigerator or the freezer before cooking. If the beef is frozen and needs to be defrosted place it on a plate and let it defrost in the refrigerator. Do not leave it sitting out on the counter. Cuts of beef up to 3/4-inch thick will require approximately 12 hours to defrost and ones that are 1 1/2 inches thick will require 24 hours. Allow 3 to 5 hours per pound of defrosting time for small roasts and 4 to 7 hours per pound for large pot roasts. These guidelines are according to the Beef, It's What's For Dinner website.
Do not rinse beef before cooking. Bacteria on the outside of the meat will be killed during the cooking process, Washing it will contaminate the sink with any bacteria that are present. Simply pat it dry with paper towels and discard the towels.
Safe Cooking Temperatures
The USDA cooking guidelines recommend that any dish made from ground beef be cooked to a minimum of 160 degrees F. Determine the temperature by using an instant read thermometer. Cook cuts of beef that are solid such as steaks or roasts to a minimum temperature of 145 degrees F. This produces a medium rare piece of beef. Cook these cuts to 160 degrees F for medium and 170 degrees F for well done.
Cooking Times
Always depend on a thermometer to determine if the correct cooking temperature has been reached. There are some general cooking guidelines to help determine how long to cook different cuts of beef. Grill a steak that is approximately 3/4-inch thick four to five minutes on each side to reach the rare stage. Roast a bone in rib roast at 325 degrees F for 23 to 25 minutes a pound to reach the medium rare stage. A round or rump roast should be roasted at 325 degrees F for 30 to 35 minutes a pound to reach medium rare. Simmer stew meat or cross cuts in liquid for two to three hours to achieve a medium degree of doneness. Braise short ribs that are approximately four inches long and two inches thick at 325 degrees F for 1 1/2 to 2 1/2 hours for medium.
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