The key to knowing how to cook beef is knowing the cut of beef you’re working with. Each cut has its own particularities and needs. For example, steaks are low in collagen and elastin, so you can cook them quickly. At a high heat to get tender, juicy results. Flank steak is much tougher. It’s better to braise it. The low, wet heat will break down all that tough collagen, and keep the meat moist.
There are lots of different ways of cooking beef. However, there are two main types of cooking: dry heat, and wet heat.
When you cook using dry heat, a few different things happen. First of all, the surface of your beef forms a delicious, flavorful crust.
The second thing that happens is that the beef loses its moisture. It evaporates from the surface first, and then the moisture from the inside moves outward. This gives the meat a more concentrated flavor.
Unfortunately, losing too much moisture can make your beef pretty dry. Be careful not to overcook it.
When you cook with a wet heat, your beef loses less moisture. It still loses some, but even then the cooking juices make up for it. This lets you cook your beef longer, which can help out a tougher cut.
Grilling, perfect for steaks. Roasting, great for round roasts. Stewing, a good way to cook a tough piece of shank.
Barbecuing is cooking foods low and slow. Barbecuing is usually used for specific cuts of meat. Like ribs, pork shoulder, beef brisket, or whole chickens or turkeys.
These types of meats tend to be tougher. They need the low, slow heat of a barbecue (or a slow-cooker) to get them good and tender.
Barbecued food is over very low heat (usually 225 degrees Fahrenheit or lower). For a very long time (hours, or even all day long).
Barbecuing is often done with indirect heat. The heat source, connected to the chamber where the meat is. The meat is not over the flames like on a grill. Charcoal or wood are used as the heat source for barbecue.
Different types of wood give off different smoky flavors that the meat can absorb. The best barbecue chefs pride themselves on very long cooking times. This is to get the tenderest, most flavorful meat.
Grilling is cooking foods hot and fast (usually 500-550 degrees Fahrenheit, or higher). It is usually done over direct heat. Meats like steaks, pork chops, seafood, hamburgers, and hot dogs are great for grilling. Grilling is over direct heat, where the flame (either gas or charcoal) is below the meat.
If you’re wondering how to cook beef for special occasions, try cooking roast beef. Start with a large tender cut, and end up with slices of pure deliciousness!
A great alternative to grilling on cold days or if you don’t have a grill
Sear the steak for 4 minutes on each side. Only the inner 25 percent of the steak will remain pink and moist. (Internal temp: 63-68C)
For Medium Well-done, cook for 5 minutes on each side. (Internal temp: 72˚-77C)
Bring together the tip of your ring finger and thumb and the flesh beneath your thumb starts to feel firm. This is what a medium steak feels like.
Proper cooking times are not only about safety. In fact, most Canadians overcook their chicken, which can leave it dry. From chicken breast to a whole roast chicken. Measure the internal temperature of chicken using an instant-read food thermometer. Insert the thermometer in different spots. Making sure to pay special attention to the chicken breasts and thighs. The thickest parts of the meat.
Start with quality meat: Cooking from raw is the best way to ensure you’re getting the highest quality meat. Choose fresh, Saskatchewan chicken to be sure your chicken is grain-fed. As well, free of added hormones and steroids. Clean your cooking area. Remember to clean your work area. By sanitizing countertops, cutting boards and utensils. Always wash your hands for at least 20 seconds before and after handling food. Separate your ingredients: It’s important to reduce cross-contamination by keeping foods separate. Use one cutting board for produce and one for meat. If cooking more than one protein at a time. Keep them separate and wash your cutting board between preparing the two types of meat. Get the right gadgets: A meat thermometer is essential to know when your chicken is cooked. Also, a good knife is important. To reduce the chances of the knife slipping when cutting ingredients. Have resealable freezer bags on hand to part chicken cuts for future use. Especially if you buy chicken in bulk. Marinate or brine your chicken. For juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are easy to make at home. Know your chicken cooking times. By knowing the recommended cooking times. You can make sure your chicken meal will be ready in time for deliciousness.
Remember to allow for a 5°F (3°C) rise in temperature after removal from the oven.
Cook shoulder roasts to an internal temperature of 175°F (80°C), leg and loin roasts to 160°F (71°C). Cover with foil and let stand 10–15 minutes before carving.
Cook all ground meat, including sausages to 160°F (71°C).