Dry heat methods, like roasting or broiling, are best with tender cuts like those from the loin and rib. Moist heat methods, like braising and stewing, are best used with less expensive, less tender cuts such as the chuck.  We encourage you to sign-up for our newsletter Live to Eat, where we frequently discuss various cooking techniques.  The following issues of Live to Eat are must-reads if your looking to understand cooking techniques:

Volume 2 - Breaking Down the Beef...

A Primer on the Cuts of Beef

Volume 3 - The Healthy Butcher's Guide to Grilling

Volume 7 - Braised Comfort

Organic meat tends to be a little leaner than non-organic meat.  You will also find the taste and texture quite different, dramatically so in some meats like chicken, which is firmer to carve and richer in flavour. As our meat is generally leaner and free of any chemicals or preservatives you'll also find the meat easier to digest and results in less bloating.

THE MIGHTY BEEF

DRY HEAT METHODS FOR TENDER CUTS

Roasting

Roasting is generally used for larger cuts, whereby, the meat is cooked uncovered, on a rack in a shallow pan.  For clarification, making a “roast” does not necessarily mean that the meat will be roasted.  Roasts such as pot roasts from tough cuts, require braising.  Roasts made from more tender meat are made by actually roasting.

It is definitely worth the effort to plan cooking time schedules so you can roast beef at a lower temperature.  The yield is greatly improved, and you’ll enjoy a moister, more delicious roast.

Broiling

1. Set oven regulator for broiling; preheat for 10 minutes. During broiling, the oven door for electric ranges should be left slightly open;  the oven door for gas ranges should remain closed. (However, consult your owner’s manual for specific broiling guidelines.)

2. Place beef on rack in broiler pan. Use seasonings as desired.

After cooking, season as desired. 

Pan-Broiling

1. Heat heavy non-stick skillet over medium heat for 5 minutes.

2. Place beef in preheated skillet (do not overcrowd). Do not add oil or water, do not cover.

3. Pan-broil to desired doneness, turning once. Remove excess drippings from skillet as they accumulate. Season, if desired.

Grilling (the old fashioned way with charcoal)

1. Prepare charcoal for grilling. When coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid.

(To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.)

2. Use seasonings as desired. Place on cooking grid directly over coals.

3. Grill according to chart, turning occasionally.  After cooking, season beef with salt and pepper, if desired.

(Because gas grill brands vary greatly, consult your owner’s manual for grilling guidelines.)

Pan-Frying/Stir-Frying

1. Place beef in small amount of heated oil. Do not cover.

2. Cook at medium to medium-high temperature. Brown on both sides for pan-frying; turn meat pieces over continuously for stir-frying.

3. Season, as desired.

MOIST HEAT METHODS FOR LESS TENDER CUTS

Braising

Also read Live to Eat Volume 7 - Braised Comfort for more detailed instructions.

1. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off excess drippings. Season, if desired.

2. Add a small amount (1/2 to 2 cups) of liquid.

3. Cover tightly and simmer gently over low heat on top of range or in a 325°F oven until beef is fork-tender.

Cooking in Liquid

1. Coat beef with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off excess drippings.

2. Cover beef with liquid. Season, if desired. Bring liquid to boil; reduce heat to low.

3. Cover tightly and gently simmer on top of range or in a 325°F oven until beef is fork-tender.

Tenderizing

You may choose to tenderize less tender cuts of beef before cooking them.  They can then be cooked by a dry heat method. The two most common ways of tenderizing are marinating and pounding.

Marinating

Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient or a natural tenderizing enzyme. Acidic ingredients include vinegar, wine, and citrus or tomato juice. Naturally tenderizing enzymes are found in fresh papaya, ginger, pineapple and figs. The food acid or enzyme helps soften or break down the meat fibers and connective tissue and adds flavor.

Some marinades also contain a small amount of oil.  Marinades penetrate only about 1/4 inch into the surface of the meat, so they work best on thinner cuts. When marinating, containers must be covered. If the marinade has been in contact with uncooked meat, it must be brought to a rolling boil for one minute before adding it to cooked meat.

However, it is better to set aside a portion of the marinade mixture to use later as a sauce for basting. Be sure that it hasn’t come in contact with raw meat.

Pounding

Pounding with a heavy object such as a meat mallet tenderizes by breaking down the connective tissue.

Temperatures

The best way to judge doneness is to use a meat thermometer. Put the thermometer into the centre of roasts, into the breast (whole chicken) or thigh (whole turkey), or into the thickest part of cut-up poultry. Stuffing in poultry or cooked separately should reach 165° F (74° C) before serving. Rolled stuffed beef steaks and roasts should be cooked to medium (160° F/70°C).

To avoid overcooking a beef roast, remember to remove the  roast from the oven when the thermometer reads 5° to 10°F below the desired degree of doneness. As the roast sits before carving, its temperature will rise an additional 5° to 10° F. If you use an instant read thermometer, do not leave it in the roast during cooking. Follow manufacturer instructions.

Some tips:

• Stuff poultry just before cooking.

• Steaks and roasts may be cooked from frozen. Simply add 50% to the cooking time (i.e. an additional 10-15 minutes/lb. or 25-30 minutes/kg), and cook at lower temperatures.