How Much To Buy?
Cost per Serving vs. Price per Pound

When it comes to the dinner table, look for value in the cost per serving, not the price per pound. The amount of beef you need will vary with each cut.  Review our helpful guidelines on how many servings each cut will yield, and plan your grocery list ahead of time to make wise shopping choices.  Remember that cooked yields per pound are related to the amount of bone, fat trim and cooking method. Of course, other factors may affect the amount you need, including the cooking method, type of occasion, menu and of course, individual appetites.

Determining Doneness

Using a thermometer is the only accurate way to determine doneness for flavorful and wholesome beef each and every time:

Roasts:

• Prior to roasting, insert ovenproof thermometer into the thickest part of the roast, not resting in flat or touching bone.  Leave in throughout the cooking process.
• OR, insert an instant-read thermometer toward end of cooking time (as described above) for about 15 seconds.  Once you get an accurate temperature read, remove or continue cooking, if needed.

Steaks:

• For steaks ½ inch thick or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat.

Ground Beef:

• Insert an instant-read thermometer into the center or thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties.
• Cook ground beef to an internal temperature of 160°F.
• Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and/or bell peppers, meatloaf may remain pink even when 160°F internal temperature has been reached.
• The color of cooked ground beef is not a reliable indicator of doneness. 

Season, Flavor and Tenderize Using Marinades and Rubs

Marinades

A marinade is a mixture of seasonings and liquid ingredients that add flavor to beef, and may even help tenderize depending on the ingredients.

In general, steak cuts from the chuck, round, flank and skirt are excellent candidates for a tenderizing marinade. To make such a mixture, you’ll need acidic ingredients (lemon or lime juice, vinegar or wine) or a natural tenderizing enzyme (found in fresh ginger, pineapple, papaya, kiwi and figs.) These ingredients will not only make the beef more tender, but will also add interesting flavors. 

Review our helpful hints for making marinades:

• Allow ¼ to ½ cup of marinade for each one to two pounds of beef.
• When tenderizing, marinate for at least six hours but no more than 24 hours.
• Tender cuts such as tenderloin or round sirloin only need to be marinated for 15 minutes to 2 hours to soak up the flavor.
• ALWAYS marinate in the refrigerator, NEVER at room temperature.  Be sure to use a food-safe plastic bag, non-reactive glass or a stainless steel container.  Turn or stir the beef occasionally to allow even exposure to the marinade.
• NEVER save and reuse a marinade.  If you’re planning to use the liquid later for basting or to serve it as a sauce, reserve a portion of it for later before adding uncooked beef.
• Remove beef from marinade and pat dry with a paper towel before cooking to prevent steaming and encourage browning.

Rubs

A rub is a mixture of seasonings rubbed onto the surface of meat before cooking. They are commonly used on roasts, steaks and ground beef. Rubs not only add flavor, but they can also help seal in juices and form a delicious crust. One thing you can’t expect them to do, however, is tenderize.

• Make your own dry rubs by combining your favorite fresh or dry herbs, spices and other dry seasonings.
• Add additional zing and spice to your favorite cut with a paste rub.
  • To make a paste, you combine dry seasonings with oil. You can use your favorite oil that’s infused with garlic, red pepper or lemon, or any other oil of your choice.
  • You can also add small amounts of finely chopped garlic or onion, or seasonings such as mustard, soy sauce or horseradish that will help bind the mixture.
  • The goal is to maintain a consistency that can be spread thickly on your beef.
• Rubs can be applied just before cooking. For more pronounced flavor, apply rub to beef, then refrigerate for several hours.