Beef Preparation Methods

Beef Preparation Tips

What Cooking Method Should I Use
for the Cut I've Purchased?

For tender cuts, dry-heat methods such as grilling, pan-broiling, broiling, roasting and stir-frying are best. Moist heat, undercover cooking methods — braising, pot roasting, stewing — are better choices for less tender cuts.

Once you've selected a cooking method, follow these helpful tips for tender, juicy, flavorful beef dishes.

Do not overcrowd beef when cooking. Overcrowding prevents the browning of beef, which caramelizes the proteins to create intense flavors and aromas found in many of your favorite beef dishes (commonly known as the Maillard Reaction).

High heat can overcook or char the outside of beef cuts while the interior remains underdone. For tender beef, cooked to the desired doneness, use medium-high heat for stir-frying, medium heat with all other dry-heat cooking methods and low heat for moist-heat cooking methods.

Turn steaks and roasts with tongs, not with a fork. A fork pierces the beef, allowing flavorful juices to be lost.

Turn ground beef patties with a spatula. Do not press patties. Pressing causes the loss of flavorful juices and results in a dry burger.

Cooking times in our recipes and timetables are based on beef taken directly from the refrigerator.

Cooking times for gas and electric ranges are comparable. However, since individual ranges perform differently, it's important for you to become familiar with your own range and adjust cooking times as necessary.

Charring meat, poultry or fish is not recommended. Grill over medium to medium-low coals. Never grill while the coals are still flaming; wait until the flames subside and the coals are covered with gray ash.

Grilling times in our recipes and timetables are based on charcoal grilling. Because gas grill brands vary greatly, it's best to consult your owner's manual for grilling guidelines and use an instant read thermometer to determine doneness.