What You Need To Know About Buying Beef
Sep-10-2012

What is Beef?
Beef is the culinary description for meat from adult domestic bovine (cattle), a principal source of protein throughout the US, South America, and Europe.

How to Buy:
Frozen beef: should be rock solid; refrigerated: should feel firm to the touch. Cherry red color w/o brown or grey, very little liquid; marbling, white. Vacuum-packed beef has darker, purplish-red color. Bright red indicates exposure to oxygen. Sold ground, (5-10, 15-20 or 30% fat); 15 cuts/roasts and ribs; 20 cuts/steaks, 5 prepared cuts/fajitas, kabobs, stew.

How to Read the Label:
Note expiration date. 50 percent is graded, at discretion/cost of meat processors. Prime: most marbling, most tender; Choice: most widely available, less marbling; Select: least marbling, leanest cut, less juice and flavor. Majority is grain-fed: cattle who roam grassy pastures, then are contained in feedlots to eat grains for 3 to 6 months to enhance marbling. Grass-finished cattle spend majority of life grazing. Natural beef: minimally processed, no additives. Organic beef certified w/USDA Organic Seal; grass finished or grain fed beef can be organic. Kosher beef does not include hindquarters; slaughtered to kosher rules. USDA allows antibiotics, additives.

How to Use:
Stir or pan fry, roast, grill, stew, or bake. 3-6 oz is one serving.

How to Store:
Refrigerate raw or cooked at 40°F., freeze at 0°F. Always thaw in refrigerator in container to hold juices. Refrigerate and use in 3-5 days; ground beef, 1-2 days; or freeze in original wrapper up to 2 weeks. For longer, cover w/foil, put in plastic bag, note date, cut, size.

Health Benefits:
A great source of protein, zinc, vitamins B12 and B6, iron, niacin, phosphorus, selenium, and iron.

Smarter Shopping:
Buy beef last. Store an ice cooler. Ask questions and read labels!

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print