BEEF - It's What's for Dinner®
Many families prepare meats other than turkey for the holidays. One of the most popular is beef. Statistics from 1910 to 1997 indicate that Americans have been eating an average of 60 pounds of beef yearly. Beef became a popular fresh meat around 1870, when the railroads assisted in the distribution. There are many breeds of beef cattle and fewer than ten make up most cattle produced. Some of the major breeds are Angus, Hereford, Charolais, and Brahman.
It is mandatory to inspect meat. A meat plant has to pay to have its meat graded as it is not mandatory. The USDA-graded beef that is sold in retail markets is graded as Prime, Choice, or Select. There are lower grades of beef that are mainly ground or used in processed meat products. USDA Prime beef has more fat marbling and therefore is more tender, flavorful and juicy. It is also higher in fat and saturated fat. Marbling is the white flecks of fat within the meat muscle. The less marbling in a piece of beef the lower the grade is and the less tender and less expensive per pound it is.
There are four basic cuts of beef found in grocery stores. They are chuck (chuck roast), loin, rib, and round (round steak). It is recommended that retail markets label fresh beef such as sirloin (loin) to help the consumer know what type of heat is best for cooking the product. Basically, loin and rib can be cooked by dry heat as broiling, grilling or roasting. Less tender cuts of meat as chuck and round are best cooked in moist heat such as braising for longer periods of time.
Sometimes labels on beef products claim they are "lean" or "extra lean". "Lean" means that 100 grams of beef has less than 10 grams of fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol. "Extra lean" means that 100 grams of beef has less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.
Now that you know some of the basics of beef you can prepare it for holiday meals. Food safety for beef is the same as for other meats and foods. Remember to clean, separate, cook and chill. With flu season upon us it has also been recommended to wash our hands with soap and hot water on a regular basis throughout the day.