Beef

How to Choose the Best

Beef is the name for meat from mature cattle. This meat is taken from specific areas of the cow referred to as the chuck, rib, short loin, sirloin, round, brisket, shank, plate, and flank sections. Some common cuts are loin and rib chops, tenderloin, top round, filet mignon, rib eye, porterhouse, New York strip, short ribs, and top sirloin. Refer to a recipe to determine the proper cut to purchase. The USDA operates a voluntary grading system, with three levels of beef sold in the grocery store: prime, choice and select. Prime steaks having the highest amount of marbling—fewer than five percent of all beef receive this certification. Choice is the next level of grading, followed by select, the leanest level of beef. With so many choices a good rule of thumb is to purchase beef with a bright red to purple color and no grayish or brown areas.

Shelf Life and Storage

Store beef products in a well sealed bag or container in the refrigerator for up to seven days. Use any cooked beef products within five days of preparation.

Freezing

Freeze any beef that cannot be used immediately for up to three months. Thaw frozen meat in the refrigerator overnight to safely defrost it.

Preparation Suggestions

Beef is a versatile protein used in a number of savory dishes. Reserve the tough cuts of beef for long, slow cooking techniques where the connective tissue can be broken down for soups, stews, chili or pot roast. Enjoy some of the tougher steaks sliced thinly for stir fries and fajitas. Use ground beef for hamburgers, meatballs and meatloaf. A slow-roasted prime rib is delicious paired with its natural jus and horseradish. Beef is also served raw—finely diced for tartare or thinly sliced for carpaccio. Beef jerky is beef that has been dried, seasoned and smoked for a lightweight snack preferred by hikers.