• Leave 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.

Keep it Clean

To avoid cross-contamination and prevent foodborne illness, follow these easy steps.

• Wash hands well in hot soapy water before and after handling meat and other fresh foods.
• Keep raw meat and meat juices from coming into contact with other foods during preparation.
• Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat.
• Keep carving boards separate from other cutting boards.

Cookware Basics

Beef cookery does not require a lot of fancy equipment. But having the basics, and knowing when to use them, can make all the difference.

Weight
Choose pans that are thick enough to heat evenly without scorching.

Materials
Metals vary in their heat conductivity and therefore are suited to different uses. Copper and aluminum conduct heat readily and respond quickly to temperature changes; they are best for browning, pan-broiling, pan-frying and stir-frying. Stainless steel is less conductive and can heat unevenly. Cast iron, plain or enameled, is slow to heat up but holds the heat for a long time; it's well suited to frying, braising and simmering. Class conducts heat poorly.

Surfaces
Nonstick surfaces are easier to clean and they allow cooking with less fat. Aluminum and cast iron are reactive metals; they can affect the taste and color of dishes that contain acidic ingredients. When cooking acidic foods, use cookware with an interior surface that is nonreactive, such as anodized aluminum, stainless steel, enamel or nonstick.

Racks
When roasting or broiling place beef on a rack in the broiler or roasting pan to allow fat to drip away during cooking.

Pan Size
For best results, use the pan size specified in the recipe. A pan that is too small can cause crowding, which hinders browning, or can result in spillovers. A pan that is too large can result in overcooking. If in doubt, refer to the following charts to select the correct size.