Beef and Red Meat

Temperature Chart

The US Department of Agriculture says the following temperatures will produce safely cooked, but still flavorful meats:

Fresh ground beef, veal, lamb, pork ---- 160 Degrees
Beef, veal, lamb roasts, steaks, chops, medium rare ---- 145 Degrees
Beef, veal, lamb roasts, steaks, chops, medium ---- 160 Degrees
Beef, veal, lamb roasts, steaks, chops, well done ---- 170 Degrees
Fresh pork roasts, steaks, chops, medium ---- 160 Degrees
Fresh pork roasts, steaks, chops, well done ---- 170 Degrees

Grading

Prime - (less than 2% of all beef) Steak houses, high-end food service outlets
Choice - Standard for almost all food service outlets, Costco
Select - Most grocery stores

What cuts do I use for grilling and broiling?

Steaks with a lot of good marbling work best. The meat is naturally tender and requires less cooking time to read a nice consistency. Examples: Tenderloin, Ribeye, New York, Top Sirloin, Flank Steak

What cuts do I use for roasting and braising?

Larger cuts of meat that have more connective tissue and are naturally tough, thus requiring more cooking time. Examples: Roasts (chuck or rump), brisket, eye of round (cheaper cut)

Roasting Tips

When roasting do it fat side up because the fat melts and flavors the meat. If you tie it together it will hold and cook evenly. Don't cut the fat until its cooked and then cut it off. The more connective tissue the tougher the meat is. Submerge the roast to give it moisture and to make sure it doesn't dry.

Other Meat Tips

Buy a meat thermometer
For every 8oz cooks for a minute
Carry over cooking - Take it off 5-10 degrees before actual time because it cooks still while on your plate.
Do the hand & index test to test the doneness of the meat
burnt meat = bitter meat

Sur La Table Cooking Class