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Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat
after cooking.
Pat beef steaks, cubes and pot roasts dry with paper toweling for better browning.
To make cutting strips for stir-frying easier, partially freeze beef to firm.
Use a gentle touch
with ground beef. Overmixing or compacting will result in firm dense burgers, meatballs or meatloaves when cooked.
Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.
For tender cuts, dry heat methods such as broiling, roasting, pan-broiling, sauteing/pan-frying, and grilling are best. Moist heat methods, such as braising and cooking in liquid, are better choices for less tender
cuts.
High heat can overcook or char the outside of beef cuts while the inside remains underdone. For tender beef, cooked to the desired doneness, use medium heat with dry cookery methods and low heat for
moist cookery methods.
Turn steaks and roasts with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape.
Turn ground beef patties with a spatula. Do not flatten them,
causing flavorful juices to escape and resulting in a dry burger.
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