Wyoming Beef Council - Cuts & Cookery

Cuts & Cookery

Take the guesswork and confusion out of beef purchasing, storage, preparation and cooking methods. Learn how to bring delicious meals to your table with ease and confidence!

Did you know?

Smart Shopping – Wholesomeness & Quality, What’s the Difference?

Meat inspection
Meat grading
Aging
Beef cuts…where they come from
Understanding the label
Nutrition information
Appearance…what to look for
Types of beef
How much to buy
Cost per serving

Keeping the Quality

Refrigerator and freezer storage

Did you know?

Beef is the number one choice in retail meat purchases. Thanks to more standardized cuts, improved labeling and more nutrition and cooking information available at the point of sale, it’s easier to choose the right cut of beef for your family.

Beef is nutritious and healthful. It supplies essential nutrients. And due to leaner cattle and closer trimming of fat, the beef you buy today is 27 per cent leaner than it was 25 years ago.

Beef is convenient, versatile and easy to prepare. Today’s beef lends itself to a wide variety of cooking methods. It partners deliciously with a broad range of flavors, from Asian to Mediterranean. And, it fits your busy active lifestyle.

Meat Inspection

The wholesomeness of our meat supply is ensured by meat inspection. All meat that is sold must, by law, pass inspection. Inspection provides assurance to the consumer that all meat sold is from healthy animals which are processed under sanitary conditions and that the meat is safe to eat.

Everyone pays for meat inspection through taxes. Its cost is not included in the price of the meat you buy. Due to the thoroughness of inspection, U.S. meat products have a safety record that is envied through out the world.

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Meat Grading

Beef is graded for quality by U.S. Department of Agriculture (USDA) graders according to standards established by the USDA. Grades are based on the amount of marbling (flecks of fat within the lean) and the age of the animal. The quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. While there are eight quality grades for beef, the three available to most consumers are Prime, Choice and Select.

Prime has the most marbling. It is produced in limited quantities and usually sold to fine restaurants and specialty meat markets. Choice falls between Prime and Select. Of these three, Select has the least amount of marbling, making it leaner but often not as tender, juicy and flavorful as the other two top grades. Most markets today offer a selection of Choice and Select cuts.

Grading is optional and is paid for by meat processors. The cost is ultimately reflected in the price of meat. Due to closer trimming of fat, the stamps shown may not be visible on retail cuts

Aging of Beef

Aging is a natural process that improves the tenderness of beef, especially in cuts from the rib and loin. Most tenderization occurs within the first 7 to 10 days of the aging process. During this time natural enzymes in beef break down connective tissue in the muscle fibers.

There are two types of aging. For dry aging an entire carcass or wholesale cut (without covering or packaging) is placed under refrigeration with humidity-controlled conditions for up to 28 days. In addition to tenderizing, dry aging also adds a unique brown-roasted beefy flavor.

Wet aging, which primarily improves tenderization, takes place in vacuum bags under refrigerated conditions. It is the predominant method of aging used today.

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Beef Retail Cuts…Where They Come From

There are beef selections to satisfy all tastes, schedules and budgets. But choosing the right cut can be confusing. Knowing what to look for when buying beef and how to read the label will help you make wise choices for your meals.

Primal (wholesale) cuts are the result of the initial breakdown of the beef carcass. The primals are Chuck, Rib, Short Loin, Sirloin, Round, Shank, Brisket, Plate and Flank. Their names tell where the meat comes from on the carcass.

Beef cuts from the center of the animal—the loin and rib—are suspension muscles. They receive little exercise and so they are tender. They are best cooked by dry heat methods.

Cuts from the front and rear of the animal—the chuck and round—are responsible for locomotion. These heavily exercised muscles are less tender. They generally require moist heat cooking.

For a chart of where beef cuts come from, click here.

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Understanding the Label

The meat package label identifies the kind of meat, the wholesale (primal) cut and the retail cut name. The adoption of standardized meat cut names, established through the Uniform Retail Meat Identify Standards program, has greatly reduced confusion in purchasing beef.

The label states the weight, price per pound, total price, sell-by date and safe handling instructions. It may include a grade and preparation/cooking information.

Several packers and retailers now offer branded beef. Each brand is different. To understand the characteristics of a particular brand, ask for a copy of the information brochure provided by that brand.

Ground beef packages are labeled according to USDA standards and by supermarket preferences. Lean to fat ratios vary. The information on the labels will be expressed % lean, % fat. Selection of ground beef should be made based on price, personal preference and the type of dish to be prepared. Many supermarkets offer extra-lean ground beef, 93% or 95% lean.

Ground Beef
Not less than
80 percent lean/20 percent fat

Ground Beef
Not less than
85 percent lean/15 percent fat

Ground Beef
Not less than
90 percent lean/10 percent fat

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Nutrition Information at the Meat Case

Nutrition information for fresh meats can be found on the product package or displayed in a brochure or poster in the meat department. This information, based on data compiled by the USDA, highlights the total amount of fat, saturated fat, calories, cholesterol, protein, iron and sodium in a 3-ounce cooked serving for both trimmed and untrimmed beef cuts.

Beef is a concentrated source of many important nutrients. One serving of lean beef provides more than 10 percent of the recommended daily allowances for protein, iron, zinc, niacin, vitamin B6 and vitamin B12, while contributing less than 10 percent of the calories to a 2,000-calorie diet. Eating right plays an integral role in keeping you healthy and active.

Protein builds and maintains strong muscles and provides stamina
Iron enhances energy production and supports proper functioning of the immune system
Zinc keeps the body strong by maintaining the immune system
Vitamins B6 and B12 and niacin keep the body strong by moving food into energy.

Tip: The leanest beef cuts are from the round and loin—Top Round, Eye Round, Round Tip, Bottom Round, Top Sirloin, Top Loin and Tenderloin.

Get the Skinny on Lean Beef - compare beef’s fat content to that of chicken.

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Appearance…What to Look For

Select beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef which, in the absence of oxygen, has a darker purplish-red color; when exposed to the air, it will turn to a bright red.
Look for beef that is firm to the touch, not soft.
Make sure the package is cold and has no holes or tears.
Choose packages without excessive liquid.
For highest quality, purchase beef before the sell-by date.

Types of Beef

Consumers may choose from conventional, organic, grass-finished, natural or branded beef. Learn more about beef choices available today.

How Much to Buy

The number of servings per pound varies depending on the beef cut. Typically, 4 ounces of boneless, uncooked beef will yield a 3-ounce cooked, trimmed serving; 8 ounces uncooked will yield a 6-ounce serving. To determine servings, use the following guidelines.

BONELESS STEAKS:
3 to 4 servings per pound (3-ounce cooked, trimmed)

BONE-IN STEAKS:
2 to 3 servings per pound (3-ounce cooked, trimmed)

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Cost Per Serving

To be a smart shopper, plan around cost per serving rather than cost per pound. To determine the cost per serving, simply divide the price per pound by the number of servings per pound that the cut will provide. Some higher priced cuts with little waste (bones or trimmings) may actually be a better buy than lower priced cuts.

COST PER POUND:	SERVINGS PER POUND
	2	2-1/2	3	3-1/2	4
	COST PER SERVING
$1.69	$0.85	$0.68	$0.56	$0.48	$0.42
$2.29	1.15	0.92	0.76	0.65	0.57
$2.89	1.45	1.16	0.96	0.83	0.72
$5.19	2.6	2.08	1.73	1.48	1.3
$6.19	3.1	2.48	2.06	1.77	1.55
$7.89	3.95	3.16	2.63	2.25	1.97

Keeping The Quality

The United States is blessed with an abundant, safe and wholesome beef supply. However, fresh meat is perishable and, like all perishable food, must be handled and stored properly to avoid spoilage and foodborne illness.

When shopping, select beef just before checking out. If it will take longer than 30 minutes to get home, keep it cold in a cooler with ice packs until you can refrigerate it.

Refrigerator Storage

Upon arriving home, immediately place beef in the refrigerator meat compartment or coldest part of the refrigerator. Beef wrapped in transparent film requires no additional wrapping. However, you may want to consider placing it in a plastic bag to protect against leakage.

Keep in mind that ground meats are more perishable than roasts or steaks. During grinding, any bacteria that are on the surface are mixed throughout the meat, resulting in shorter shelf life.

Refrigerate leftovers promptly after serving (within two hours after cooking). Divide large quantities of food into smaller portions or spread out in a shallow container to chill more quickly.

Freezer Storage

Immediately freeze any beef you don’t plan to use within a few days and store it at 0°F or colder. Label each package with the date, name of beef cut and weight or number of servings. Use packages in the order of first-in, first-out.

Beef can be frozen in its original transparent wrap for up to two weeks. For longer storage, prevent freezer burn by rewrapping the beef in moisture-proof material such as freezer paper, food-safe plastic freezer bags or heavy-duty aluminum foil. Press out as much air as possible before sealing.

To defrost beef safely, place it on a tray (to catch any juices) in the refrigerator the day before needed; let thaw overnight in the refrigerator. Roasts require longer to defrost. For large roasts, allow 4 to 7 hours per pound; smaller roasts, 3 to 5 hours per pound. Never defrost meats at room temperature.

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Smart Handling Tips

Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking.
Pat beef steaks, cubes and pot roasts dry with paper toweling for better browning.
To make cutting strips for stir-frying easier, partially freeze beef about 30 minutes or just until firm.
Use a gentle touch with ground beef. Overmixing will result in burgers, meatballs or meatloaves with a firm, compact texture.
When roasting or broiling, place beef on a rack in the broiler or roasting pan to allow fat to drip away during cooking.
Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.

Keep it Clean

To avoid cross-contamination and prevent foodborne illness, follow these easy steps:

Wash hands well in hot soapy water before and after handling meat and other fresh foods.
Keep raw meat and meat juices from coming into contact with other foods during preparation.
Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat.
Keep carving boards separate from other cutting boards.
Do not use platters or plates that held raw meats or poultry for cooked foods unless they have been washed in hot soapy water.

Food Safety Links

Wyoming Food Safety Coalition

Consumer Health Services

Fight Bac!®

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Marinades and Rubs

Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A rub is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked beef steaks, roasts or ground beef patties for flavor. Paste-type rubs often contain some oil, crushed garlic or mustard.

Always marinate in the refrigerator, never at room temperature.
Tender beef cuts need only be marinated 15 minutes to 2 hours for flavor.
Less tender beef cuts should be marinated at least 6 hours in a mixture containing a food acid or enzyme.
A tenderizing marinade penetrates about 1/4 inch into the meat.
Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
Never save and reuse a marinade.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
Marinate in a food-safe plastic bag or non-reactive container. Turn or stir the meat occasionally to allow even exposure to the marinade.

Adding the Heat

The key to successful beef cookery? Choose an appropriate method for the cut you’ve selected. For tender cuts, use dry heat methods; pan-broil, pan-fry, stir-fry, grill, broil and roast. Moist heat methods, such as braising and cooking in liquid, are better choices for less tender cuts.

After selecting a cooking method, follow these helpful guidelines for tender, juicy, flavorful beef dishes.

High heat can overcook or char the outside of beef cuts while the inside remains underdone. For tender beef, cooked to the desired doneness, use medium heat with dry cookery methods and low heat for moist cookery methods.
Use an oven thermometer to check that your oven is accurate.
Our cooking times are based on beef taken directly from the refrigerator.
Cooking times for Select and Choice grades are comparable.
Cooking times for gas and electric ranges are comparable. However, since individual ranges perform differently, it’s important that you become familiar with your own range.
Turn steaks and roasts with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape.
Turn ground beef patties with a spatula. Do not press them, causing flavorful juices to escape and resulting in dry burgers.
Grilling times are based on charcoal cooking. Because gas grill brands vary greatly, it’s best to consult your owner’s manual for grilling guidelines.

Ground Beef Doneness Tip

Ground beef patties/loaves/meatballs should be cooked to an internal temperature of 160°F (medium doneness), until the centers are no longer pink and the juices show no pink color.

The most accurate way to determine the doneness is with an instant-read thermometer.

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Is it Ready Yet?

Determining doneness is easy, once you know how. The cooking times in cookbooks and recipes on this site are not absolutes, but are given as guidelines. Use them in conjunction with the following tips.

For roasts, use a meat thermometer. There are two types to choose from. An ovenproof meat thermometer is inserted prior to roasting and left in the entire time. An instant-read thermometer is not ovenproof; use it to check the temperature near the end of the recommended cooking time. Insert it just long enough to get a temperature reading, about 10 to 15 seconds, then remove it.
Roasts should be removed from the oven when the thermometer registers 5° to 10°F below the desired doneness and allowed to stand for at least 15 to 20 minutes. The temperature will continue to rise and reach the desired doneness.
Determine the doneness of steaks by making a small slit near the bone and checking for color (see guide). For boneless steaks, make a slit near the center.
For steaks thicker than 1-1/2 inches, use an instant-read thermometer to accurately gauge doneness.
Beef cooked by moist heat methods should be fork-tender. Meats cooked by this method are always well done.