Beef cooking terms and times

I was talking with a group of young people, (anything 35 and under is young to me, ha, maybe even 40) and I was glad to hear that more and more are getting into cooking/preparing meals. But so many are at a loss with what to do with what meat. So here are some terms that even some of us "seasoned" cook may have heard but were afraid to ask about....

 Grass fed beef is best rare to med/rare, it has less fat so requires about 30 % less cooking time. Also if using an older recipe, drop you oven temp by at least 25 degrees. Also using a "oil" based marinade helps.

ALWAYS START WITH ROOM TEMPERATURE MEAT AND REMOVE FROM OVEN 5-10 DEGREES LESS THEN CALLED FOR, RESIDUAL HEAT WILL FINISH COOKING WHILE RESTING.

Do yourself a favor and invest in a good digital probe style thermometer, it will pay for itself in no time!

Rare – 120 degrees

Medium rare – 125 degrees

Medium – 130 degrees

Medium well – 135 degrees

Well – 140 degrees

When it comes to cooking there are two ways to prepare meat.

DRY is: grilling, broiling, sauteing, roasting, stir frying and deep frying

WET is : Braising, pot roasting, stewing, steaming, poaching, slow cooking

GRILLING (broiling): Rib eye steak, t-bone, delmonico, filet mignon, NY strip, London broil.
Grilling should be done with two stages, high heat to sear, then low heat to finish cooking.

ROASTING: Top sirloin, tenderloin, standing rib (prime rib), top round and eye round.
No liquid is add in roasting, meat is placed in roasting pan uncovered to allow the meat to brown nicely.

STIR FRYING: Flank, top round and sirloin
Thinly sliced meat is cooked over high heat, short amount of time

SAUTEING: done in a fry pan, over med/high heat with little fat.

KABOBS: Tenderloin

BRAISING (POT ROASTING, SLOW COOKING): Chuck roast, rump roast, rolled round and ribs
This you sear the meat on high heat, then place in pan with liquid, no more the half way.

STEWING: similar to above, but you just about cover the meat in liquid.

POACHING: done in a large pan, liquid doesn't quite cover the meat at a simmer and covered.