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Beef INFO and Advice

Name that beef USDA Prime, Choice, Select? "Young beef with the most marbling is given the Prime or highest quality grade. Prime is usually sold to restaurants, but may be available in some specialty markets. Choice is the most widely available grade in the retail market. Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice."
"Beef tenderloin steak is also called filet or filet mignon. These extremely tender, boneless steaks are cut from the whole tenderloin."
"Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cook very quickly; take care not to overcook or they will be dry."
"A Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch."
"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.
Coals hot enough?"Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals, spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions. (For gas grills, consult the owner's manual for preheating instructions.)"
How to make hamburger patties"Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking."
Buying beef"Make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life."
"Look for beef that is firm to the touch, not soft."
"Choose beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef, which, due to a lack of oxygen, has a darker purplish-red color. When exposed to the air, it will turn to a bright red."


About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.