http://www.photonette.net/
Beef
From Wikipedia, the free encyclopedia
Cooking Beef
Roast beef
The method of cooking beef
is largely determined by the cut of beef to be cooked. For example, tender (and
generally more expensive) cuts of meat benefit from fast, high-heat cooking
while tough cuts benefit from a slower and longer cooking method.[4]
Dry
Heat Cooking Methods
Tender cuts of beef from
the loin and rib are best cooked via dry cooking methods, such as grilling,
broiling, roasting, and sautéing.[4]
- Grilling: Grilling is characterized by cooking the
beef over a high heat source; generally in excess of 650°F (343°C). This
leads to searing of the surface of the beef, which creates a flavorful
crust, while preventing juices inside the meat from dripping out, so that
the meat doesn't become dry.
- Broiling: Broiling is similar to grilling, except
where grilling is usually performed outdoors with the heat source under
the beef, broiling is usually performed in an oven with the heat source above
the beef. [5]
- Roasting: Roasting is a particularly British way
of cooking meat which produces the iconic British dish - Roast beef.
British roasting is very similar to American broiling, although the
heating is from hot air and the meat is cooked all around. Little if any
liquid is added. The liquid produced during cooking is decanted from the
fat and usually made into a gravy to serve with the sliced beef.
Moist
Heat Cooking Methods
Tougher cuts of beef from
the round, brisket, flank, plate, shank, and chuck are best cooked by moist
heat cooking methods, such as braising, pot-roasting, and stewing. (Some of the
tougher cuts may be prepared by dry heat methods given they are tenderized
first with a marinade).[4]
- Stewing: Stewing involves immersing the entire
cut of beef in a liquid. [6]
- Braising: Braising involves cooking meats,
covered, with small amounts of liquids (usually seasoned or flavored). Unlike
stewing, meat cooked via braising is not fully immersed in liquid.
Cooking
temperature
Beef is cooked (roughly) on
the following scale, based on the internal temperature of the meat[7]:
Cooked
Traditional Temp. (USA)
Description
Blue
115 – 125°F (46 – 52°C)
Blood-red
meat, soft, very juicy
Rare
125 – 130°F (52 – 54°C)
Red
center, gray surface, soft, juicy
Medium rare
130 – 140°F (54 – 60°C)
Pink
center, gray-brown surface
Medium
140 – 150°F (60 – 66°C)
Slightly
pink center, becomes gray-brown towards surface
Medium well
150 – 160°F (66 – 71°C)
Mostly
gray center, firm texture.
Well done
>160°F (>71°C)
Gray-brown
throughout.
"Mad
cow disease"
Intensive farming of beef
resulted in the world's first recognised outbreak of bovine spongiform
encephalopathy (BSE or, colloquially, "mad cow disease") in the United
Kingdom in 1996. Eating beef from cattle with BSE is thought to have caused the
new variant of Creutzfeldt-Jakob disease (nvCJD) in about 131 cases (2003 June
data) in the United Kingdom and some few in France. BSE is an illness that
cattle can get by feeding them infected animals (especially their brains and
spines).
The perception of beef as
potentially lethal caused significant damage to the UK beef industry. The
attempts to wipe out BSE in the UK by a kill-and-burn campaign, although
ultimately successful, did further damage from which the beef industry is only
recently recovering. Since then, a number of other countries have had outbreaks
of BSE. Due to a BSE scare in 2004, the American border was briefly closed to
live Canadian cows, but was reopened in early 2005. Japan along with many other
countries stopped importing United States beef and beef products, but since
July 27, 2006 Japan has reopened itself to imports.
References
- ^ [1]
- ^ http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades
- ^ [2] Protected Designation of Origin (PDO)
/ Protected Geographical Indication (PGI)
- ^ a b
c Beef Cooking Outline
- ^ Broiling Beef
- ^ Stewing Beef
- ^ Hormel Foods- Beef Doneness
Wikipedia
Cooking Beef
Roast beef
The method of cooking beef
is largely determined by the cut of beef to be cooked. For example, tender (and
generally more expensive) cuts of meat benefit from fast, high-heat cooking
while tough cuts benefit from a slower and longer cooking method.[4]
Dry
Heat Cooking Methods
Tender cuts of beef from
the loin and rib are best cooked via dry cooking methods, such as grilling,
broiling, roasting, and sautéing.[4]
- Grilling: Grilling is characterized by cooking the
beef over a high heat source; generally in excess of 650°F (343°C). This
leads to searing of the surface of the beef, which creates a flavorful
crust, while preventing juices inside the meat from dripping out, so that
the meat doesn't become dry.
- Broiling: Broiling is similar to grilling, except
where grilling is usually performed outdoors with the heat source under
the beef, broiling is usually performed in an oven with the heat source above
the beef. [5]
- Roasting: Roasting is a particularly British way
of cooking meat which produces the iconic British dish - Roast beef.
British roasting is very similar to American broiling, although the
heating is from hot air and the meat is cooked all around. Little if any
liquid is added. The liquid produced during cooking is decanted from the
fat and usually made into a gravy to serve with the sliced beef.
Moist
Heat Cooking Methods
Tougher cuts of beef from
the round, brisket, flank, plate, shank, and chuck are best cooked by moist
heat cooking methods, such as braising, pot-roasting, and stewing. (Some of the
tougher cuts may be prepared by dry heat methods given they are tenderized
first with a marinade).[4]
- Stewing: Stewing involves immersing the entire
cut of beef in a liquid. [6]
- Braising: Braising involves cooking meats,
covered, with small amounts of liquids (usually seasoned or flavored). Unlike
stewing, meat cooked via braising is not fully immersed in liquid.
Cooking
temperature
Beef is cooked (roughly) on
the following scale, based on the internal temperature of the meat[7]:
|
Cooked |
Traditional Temp. (USA) |
Description |
|
Blue |
115 – 125°F (46 – 52°C) |
Blood-red
meat, soft, very juicy |
|
Rare |
125 – 130°F (52 – 54°C) |
Red
center, gray surface, soft, juicy |
|
Medium rare |
130 – 140°F (54 – 60°C) |
Pink
center, gray-brown surface |
|
Medium |
140 – 150°F (60 – 66°C) |
Slightly
pink center, becomes gray-brown towards surface |
|
Medium well |
150 – 160°F (66 – 71°C) |
Mostly
gray center, firm texture. |
|
Well done |
>160°F (>71°C) |
Gray-brown
throughout. |
"Mad
cow disease"
Intensive farming of beef
resulted in the world's first recognised outbreak of bovine spongiform
encephalopathy (BSE or, colloquially, "mad cow disease") in the United
Kingdom in 1996. Eating beef from cattle with BSE is thought to have caused the
new variant of Creutzfeldt-Jakob disease (nvCJD) in about 131 cases (2003 June
data) in the United Kingdom and some few in France. BSE is an illness that
cattle can get by feeding them infected animals (especially their brains and
spines).
The perception of beef as
potentially lethal caused significant damage to the UK beef industry. The
attempts to wipe out BSE in the UK by a kill-and-burn campaign, although
ultimately successful, did further damage from which the beef industry is only
recently recovering. Since then, a number of other countries have had outbreaks
of BSE. Due to a BSE scare in 2004, the American border was briefly closed to
live Canadian cows, but was reopened in early 2005. Japan along with many other
countries stopped importing United States beef and beef products, but since
July 27, 2006 Japan has reopened itself to imports.
References
- ^ [1]
- ^ http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades
- ^ [2] Protected Designation of Origin (PDO)
/ Protected Geographical Indication (PGI)
- ^ a b
c Beef Cooking Outline
- ^ Broiling Beef
- ^ Stewing Beef
- ^ Hormel Foods- Beef Doneness
Wikipedia