Recipe Spotlight
Beef Pinwheels
Past Recipes
Tips for Cooking Beef
Substituting With Leaner/Less Expensive Meat
Many recipes, such as Stroganoff, call for cuts of beef like Sirloin steak. For these type of recipes, you can substitute the Sirloin with Round Steak if you follow these steps:
1. Brown the cut-up pieces of round steak.
2. Place the browned pieces in a pan and cover with water. Boil for 1 hr until tenderized, adding more water as needed. You can also add Beef Bouillon cubes to the water for more flavor.
3. Follow the remainder of the recipe as directed.
Many recipes, such as Stroganoff, call for cuts of beef like Sirloin steak. For these type of recipes, you can substitute the Sirloin with Round Steak if you follow these steps:
1. Brown the cut-up pieces of round steak.
2. Place the browned pieces in a pan and cover with water. Boil for 1 hr until tenderized, adding more water as needed. You can also add Beef Bouillon cubes to the water for more flavor.
3. Follow the remainder of the recipe as directed.
Cooking Temperatures
Types of Meat Thermometers:
Instant Read, Oven Proof, Microwave-Safe, and Thermocouple.
Thermometer Placement:
For beef, insert the thermometer in the meat away from the fat, bone, and gristle. For hamburger, insert the thermometer at the thickest point.
Temperatures:
(Based on USDA Recommended Safe Minimum Internal Temperatures)
Beef Roasts & Stakes: 145ºF
Ground Beef: 160ºF
Leftovers: 165ºF
Instant Read, Oven Proof, Microwave-Safe, and Thermocouple.
Thermometer Placement:
For beef, insert the thermometer in the meat away from the fat, bone, and gristle. For hamburger, insert the thermometer at the thickest point.
Temperatures:
(Based on USDA Recommended Safe Minimum Internal Temperatures)
Beef Roasts & Stakes: 145ºF
Ground Beef: 160ºF
Leftovers: 165ºF
Beef on a Diet
According to the Pamphlet "Common Potential Concerns About Today’s Beef Production" by the Beef Checkoff, "A 3-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, yet it supplies more than 10 percent of the Daily Value for ten essential nutrients."1
Cooking Chart1
Cuts marked with * meet government standards for "lean" and are based on cooked servings with visible fat trimmed.
Cooking Method Cuts
Braise Chuck Steak,
Shoulder Steak*,
Boneless Short Ribs,
Bottom Round Steak*,
Eye Round Steak*
Grill or Broil Chuck Eye steak,
Shoulder Top Blade Steak,
Shoulder Top Blade Steak (Flat Iron),
Shoulder Center* (Ranch Steak),
Shoulder Petite Tender*,
Rib Steak,
Ribeye Steak,
Back Ribs
Porterhouse Steak,
T-Bone Steak*,
Top Loin Steak* (Bone-In),
Top Loin Steak* (Boneless),
Tenderloin Steak*,
Tri-Tip Roast*,
Tri-Tip Steak*,
Top Sirloin Steak*,
Sirloin Tip Center Steak*,
Ground Beef,
Beef for Kabobs
Grill or Broil (Marinated) Chuck Steak (boneless),
Shoulder Steak* (Boneless),
Top Round Steak*,
Bottom Round Steak* (Western Griller),
Eye Round Steak*,
Sirloin Tip Side Steak*,
Skirt Steak,
Flank Steak*.
Pot Roast Chuck 7-Bone Pot Roast,
Chuck Pot Roast (boneless),
Shoulder Pot Roast* (Boneless),
Bottom Round Roast*,
Brisket Flat Cut*
Roast Shoulder Petite Tender*,
Rib Roast, Ribeye Roast,
Tenderloin Roast*,
Eye Round Roast*,
Round Tip Roast*,
Sirloin Tip Center Roast*,
Ground Beef
Skillet Chuck Eye Steak (boneless),
Shoulder Top Blade Steak,
Shoulder Top Blade Steak (Flat Iron),
Shoulder Petite Tender Medallions*,
Ribeye Steak,
Porterhouse Steak,
T-Bone Steak*,
Top Loin Steak* (Bone-In),
Top Loin Steak* (Boneless),
Tenderloin Steak*,
Round Tip Steak*,
Ground Beef,
Cubed Steak
Stew Shank Cross Cut*,
Beef for stew (Stew Meat)
Stir-Fry Beef for Stir-Fry or Fajitas
Cooking Method Cuts
Braise Chuck Steak,
Shoulder Steak*,
Boneless Short Ribs,
Bottom Round Steak*,
Eye Round Steak*
Grill or Broil Chuck Eye steak,
Shoulder Top Blade Steak,
Shoulder Top Blade Steak (Flat Iron),
Shoulder Center* (Ranch Steak),
Shoulder Petite Tender*,
Rib Steak,
Ribeye Steak,
Back Ribs
Porterhouse Steak,
T-Bone Steak*,
Top Loin Steak* (Bone-In),
Top Loin Steak* (Boneless),
Tenderloin Steak*,
Tri-Tip Roast*,
Tri-Tip Steak*,
Top Sirloin Steak*,
Sirloin Tip Center Steak*,
Ground Beef,
Beef for Kabobs
Grill or Broil (Marinated) Chuck Steak (boneless),
Shoulder Steak* (Boneless),
Top Round Steak*,
Bottom Round Steak* (Western Griller),
Eye Round Steak*,
Sirloin Tip Side Steak*,
Skirt Steak,
Flank Steak*.
Pot Roast Chuck 7-Bone Pot Roast,
Chuck Pot Roast (boneless),
Shoulder Pot Roast* (Boneless),
Bottom Round Roast*,
Brisket Flat Cut*
Roast Shoulder Petite Tender*,
Rib Roast, Ribeye Roast,
Tenderloin Roast*,
Eye Round Roast*,
Round Tip Roast*,
Sirloin Tip Center Roast*,
Ground Beef
Skillet Chuck Eye Steak (boneless),
Shoulder Top Blade Steak,
Shoulder Top Blade Steak (Flat Iron),
Shoulder Petite Tender Medallions*,
Ribeye Steak,
Porterhouse Steak,
T-Bone Steak*,
Top Loin Steak* (Bone-In),
Top Loin Steak* (Boneless),
Tenderloin Steak*,
Round Tip Steak*,
Ground Beef,
Cubed Steak
Stew Shank Cross Cut*,
Beef for stew (Stew Meat)
Stir-Fry Beef for Stir-Fry or Fajitas
Notes
1. Cattlemen’s Beef Board and National Cattlemen’s Beef Association, "Antibiotic Use in Cattle Production," Utah Beef Council, http://www.utahbeef.org/thebeefstory.aspx.
