Tips for shopping for beef
- Look for beef that’s firm to the touch.
- When shopping for beef, look for “loin” and “round” in the names of the cuts because these tend to be the leanest.
- Stock up when beef is on special offer as freezing doesn’t affect the quality of beef.
- Cheaper cuts of meat such as stewing steak and round steak are often very lean and healthy, they just need a bit longer cooking time.
- Try to choose the leaner types of mince, less than 10% fat if possible.
Tips for cooking beef
It is best to thaw frozen beef in the refrigerator, but if you are pressed for time you can also defrost in the microwave oven or in cold water.
Marbling helps to make the meat tender and flavourful, and will not significantly increase the level of fat consumed, especially if the beef is cooked using low fat cooking methods.
Use low fat cooking methods, like broiling, grilling, steaming, stewing, braising, baking, and roasting.
Marinades are a great way to break down tissues in meat and let it absorb moisture.
Season your steak when it’s in the pan and not before, as this removes moisture from the meat.
You can also use the “hand test” to check for doneness. Press the tip of your index finger to the tip of your thumb, and feel the fleshy base of your thumb. This is how a rare steak should feel. If you press your middle finger and feel it, this is how medium steak should feel.
Let your steak rest so the juices go back into the meat. You can cover with tin foil to keep the heat in the meantime.
When grilling steaks, use tongs to turn steaks. Using a fork pierces the meat allowing juices to escape. Hamburger patties should be turned with a spatula.
