This is a partnered post with The Motherhood and Beef It’s What’s For Dinner, all opinions are our own.
I love steak. Love it. Grilled outside, seared in the pan. I love it. My next experimentation in steak is going to involve SousVide. I see nothing wrong with perfecting the cooking of one of my favorite proteins.
Last week I spent some time learning more about beef – how to prepare it, how to choose the right cuts – right down to freezing tips (you can refreeze beef if it was thawed properly in the first place) – and the tips for thawing ground beef? Super helpful for me! Plus, I got to give a shout out to my favorite tool, the meat thermometer. (Gotta have one if you’re cooking beef!)
So how well do you know YOUR beef?
Grass Vs Grain
Beef always starts as grass fed, it’s just whether it’s finished with grains or grass.
Know your cuts.
When you get to the butcher counter? Are you stumped? How well do you know your beef cuts? You can use a free tool, the interactive butcher counter. There is no app to download, it’s optimized for mobile and you can even find recipe ideas while you’re right at the butcher counter.
Middle meats that are more tender: rib, loin, plate, flank.
Other meats require marinating longer to tenderize: chuck, brisket and round.
6 Ways to Save on Beef
Eating beef doesn’t have to be expensive! Knowing how to cut beef can make the most of your dollar. You can save $1-$2 per pound! Save by learning how to use one cut of beef as an ingredient in many different dishes: stir fries, casseroles, stews, soups, mixed dishes and more!
Beef and Health
Lean Beef Flash Facts(Based on a 3 oz. serving – about the size of a deck of cards)
– Nearly half of the daily value for protein
– Less than 10 grams of fat
– 4.5 grams or less of saturated fat
– Less than 95 mg of cholesterol
The Best News…
Many of your favorite cuts are lean: Top Sirloin, Flank Steak, Strip Steak, Tenderloin, Brisket (Flat Half), 93% + lean Ground Beef
Network with your beef: