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Pasture-To-PlateBeef Cooking Basics Shopping for beef Discover helpful tips for your next trip to the grocery store including information about selecting beef products based on cut, color and packaging. What are some of the general shopping tips I should be paying attention to? --Select beef last when shopping to ensure that beef stays cold as long as possible until you get home. --Choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red. --Fresh ground beef does go through a number of color changes during its shelf life. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the package label. --A package of ground beef may appear bright red on the surface, where it is exposed to oxygen through the permeable plastic wrapping, while the interior, where oxygen is absent, remains purplish-red. With extended exposure to oxygen, beef's cherry-red color will take on a brown color. --Choose packages that are cold, tightly wrapped and have no tears or punctures. Be sure the packages do not contain excessive liquid, an indication of temperature abuse or excessive storage. For vacuum-packaged beef, be sure that the seal has not been broken and that the package is not leaking. --Choose steaks, roasts and pot roasts that are firm to the touch, not soft. --Purchase before or on the "sell by" date printed on the package label. How much to buy Have you ever wondered how much beef to buy to serve your family and guests? The appropriate amount does vary by cut. See Chart 1 Types of cuts Today's beef cuts are more standardized and package labeling is more informative, making it easier to choose the right cut of beef for your needs. Check out the variety of beef cuts available and how best to prepare them. See Beef Cuts Chart Handling and storage Like all perishable foods, beef must be handled and stored properly to avoid spoilage and foodborne illness. Find out about the food-safe practices to use in your kitchen and to share with friends and family. How do I handle and store food after I buy it? Like all perishable foods, beef must be handled and stored properly to avoid spoilage and food-borne illness. Follow these food-safe practices: --Refrigerate or freeze beef as soon after purchasing as possible. (If it will take longer than 30 minutes to get it home, keep it cold in a cooler in your car.) --If refrigerating beef, place it in the meat compartment or in the coldest part of the refrigerator. --If purchased beef is wrapped in transparent film, it can be refrigerated without re-wrapping. It can also be frozen up to two weeks without rewrapping. For longer freezer storage, to prevent freezer burn, repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags, removing as much air as possible. --Label and date frozen beef packages, including weight and/or number of servings. Practice the FIFO inventory system -- first in, first out. --Do not defrost frozen beef at room temperature. Defrost frozen beef in the refrigerator, to prevent bacterial growth. Place package on a tray to catch any drippings and place in refrigerator the day before it's needed. --Allow about 24 hours to defrost a 1 to 11/2-inch thick package of ground beef or beef pieces. --Allow12 hours to defrost 1/2 to 3/4-inch thick ground beef patties. --Allow 12 to 24 hours to defrost steaks, depending on thickness. --Allow 4 to 7 hours per pound to defrost large roasts or thick compact pot roasts. --Allow 3 to 5 hours per pound to defrost small roasts or thin pot roasts. --Cook ground beef as soon as possible after defrosting. --Remember that ground beef, beef for stir-fry, beef for stew and beef for kabobs are more perishable than whole muscle cuts (roasts and steaks). During the grinding process for ground beef, any bacteria on the surface are mixed throughout. Cutting into strips or cubes exposes more surface area where bacteria can grow. Both processes result in shorter shelf life. --Refrigerate leftovers promptly after serving, within 2 hours after cooking. To speed up the chilling, divide large quantities into smaller portions or spread food out in shallow container. *Source: www.beefitswhatsfordinner.com Date: 5/25/07
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