Beef Cooking Methods

A stampede of flavors awaits when you cook with Texas beef. Select your favorite cut, season as desired and corral the best cooking method for a meal that aims to please.

Braising
The secret to making tough cuts fork tender.

A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

Broiling
Make your steaks taste great without a grill.

Cook food directly under or above the heat source. Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source.

Grilling
Be the king of your backyard.

A heavy metal grate that is set over hot coals or other heat source and used to cook foods such as steak or hamburgers.

Pan Broiling
Quick and healthy cooking for all types of cooks.

Cook meats or fish quickly in a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings are poured off as they form.

Pan Fry/Sauté
Got 7 minutes?  You've got dinner!

Cook food in hot fat over moderate to high heat. Deep-fried food is submerged in hot, liquid fat. Frying (also called pan frying) or sautéing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods.

Roasting
Great for that special dinner.

Oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising.

Stewing
A perfect winter warm up.

A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend deliciously.

Stir Fry
A quick, healthy and economical way to make your favorite meal.

Quickly fry small pieces of food in a large pan over very high heat while constantly and briskly stirring the food. This cooking technique, which is associated with Asian cooking and the wok, requires a minimum amount of fat and results in food that is crisply tender.

For additional information and tips for beef, visit the Texas Beef Council's Web site here.

Ideal cooking temperatures for beef:
Poco mas (a little more)

Ground beef:
Cook to 160 degrees F

Steaks and roasts:
145 degrees F (medium rare)
160 degrees F (medium)
170 degrees F (well done)

Verify cooking temperatures by using an instant-read thermometer. It's the safest, shortest route to perfect flavor.

Texas fruits and produce make a great snack or salad. Know how to pick and pack your favorites for off-the-tree freshness.

• All fresh produce that is peeled or cut should be refrigerated within 2 hours.
• Wash all fruit with cool tap water immediately before eating. Do not use soap.
• Choose a grapefruit with a red blushed skin that feels heavy for its size. Heavy fruit means lots of juice.
•  "Tropical Beauty Marks" or blemishes are caused by gentle breezes and don't affect the fruit inside.
• Store citrus in a cool area for up to 2 weeks or in your refrigerator for up to 6 weeks.

For additional information and tips for Texas citrus, visit Pick Texas.