Simple Steps to Creating

Your Favorite Steaks and

Roasts

Simple Steps to Creating

Your Favorite Steaks and

Roasts

Shoppers across America are enjoying the benefi ts of boneless beef-in-a-bag as a way to help stretch the beef dollar. Whether you want a freezer stock with a variety of your favorite beef cuts, or simply a chance to cut your own steaks and roasts at home, beef-in-a-bag is ideal for you. Consumers will especially appreciate their bulk savings which usually range from 1 to 2 dollars per pound.

What is Beef-in-A-Bag?Basically, beef-in-a-bag is a boneless section or subprimal of beef that is trimmed of excess fat and then vacuum packaged in a plastic bag at the processing plant under strict sanitation controls. Beef-in-a-bag is also referred to as bulk beef, beef subprimals or mini-subprimals. This method of meat packing can help save you money while you enjoy one of your favorite meat cuts.

From the processing plant, the beef-in-a-bag is shipped to the supermarket in boxes. The retailer can merchandise this beef in two ways. Individual cuts are trimmed, trayed, wrapped and priced for the retail case. Or the beef is simply removed from the box, priced and displayed (in a bag) alongside individual retail packages in the meat case.

Beef-in-a-bag is slightly darker in color than traditional beef cuts because of the lack of oxygen due to vacuum packaging. But once the bag is opened and the beef is exposed to air, the beef color will “bloom” – which means taking on the more traditional bright cherry-red appearance.

how do i buy Beef-in-A-Bag?Cost per serving is the best indicator of true beef value and especially important to comparison shoppers. Boneless beef subprimals will yield one to two servings per pound more than bone-in cuts. To figure cost per serving, simply divide the cost per pound by the expected number of servings per pound. Check the label for information that will assist your comparison shopping. Beef-in-a-bag has been kept under constant refrigeration. As with any other perishable item, you will want to put it quickly in the coldest part of your refrigerator, as close to 32°F as possible.

of beef that is trimmed of excess fat and then vacuum packaged in a plastic bag at the processing plant under strict sanitation controls. Beef-in-a-bag is also referred to as bulk beef, beef subprimals or mini-subprimals. This method of meat

Why do i Save Money?Most of the cutting and trimming has been done at the processing plant, where the most effi cient use of labor and equipment is made. The savings are even greater when you do the remaining cutting and wrapping at home, in addition to buying in bulk.

This brochure explains how to purchase popular beef-in-a-bag subprimals, how to cut beef at home, wrapping and storage instructions as well as cooking methods best suited for each cut. To insure the greatest success, we recommend you follow these basic instructions. Cutting demonstration videos and recipe ideas are available online at www.BeefItsWhatsForDinner.com.

how do i Begin?To make cutting as easy as possible you need to prepare a cutting area and have several items on hand. Most importantly use a clean, SHARP KNIFE. Some tips for maintaining a sharp knife are included within this brochure. If you plan to freeze any of the cuts, you will need freezer paper and freezer tape or freezer bags. Many forms of vacuum packaging equipment are available for in-home use as well. A clean cutting surface, resistant to knife cuts, is a must. Now tie on your apron, have some paper towels handy and you are ready to begin.

Place your beef-in-a-bag in the sink, open the bag and drain the juices. Then transfer the beef to your cutting area. Before cutting, you may want to place the beef-in-a-bag in the freezer for 30 minutes to help fi rm the meat for easier cutting.

Now you are ready to cut. Select the illustration from the following pages which corresponds to the beef subprimal you have purchased and begin. You are about to become your own meat cutter.

What About A Sharp Knife?A SHARP KNIFE is very important because it represents the most effective and safest means of cutting your beef subprimals. A quality eight inch long chef or utility knife is all that’s needed to cut the beef subprimals illustrated in this brochure. A valuable addition would be a steel, to maintain the edge on your knife. The proper care and storage of your knife is every bit as important as the care you give your beef subprimal.

Carbon steel, stainless steel and a combination of the two are used to make most knives. Carbon steel takes a good edge and is easy to resharpen. Knives of carbon steel are inexpensive, but will stain. Stainless steel is durable, does not stain and is easy to maintain. However, stainless steel is extremely hard and is nearly impossible to resharpen. A combination of the two steels can offer the best qualities of carbon and stainless steels.

As long as a knife has been properly ground and edged, all that’s necessary to maintain that sharpness is regular use of a steel. The accompanying illustrations describe the correct method to follow when steeling your knife. You may also wish to consider having your knives sharpened professionally once a year.

Never clean your knives in the dishwasher, as soaking in hot water can affect the tempering. It's safest to wash the knives in hot water, rinse and dry immediately. The blade should be covered during storage to protect both the knife and unsuspecting hands.

Hold the steel firmly in left hand (if you’re right handed). With the knife in your right hand, place the heel of the blade at a 20° angle to the steel.

Draw the blade downward across the steel until the entire length of the blade has passed lightly over the steel.

Repeat the same action, this time with the blade on the other side of the steel. Repeat this action 4-5 times.

Storing BeefBeef, like all meat, is perishable and to protect your investment must be wrapped properly, stored at safe temperatures and used within a specific period of time. If you don’t plan to use a particular cut within a few days. Freezer bags are recommended and it is best to remove as much air as possible from the bag. Vacuum packaging is the best way to store and freeze beef. There are many forms of vacuum packaging available and some are very affordable. Allow space around each package for good air circulation for the initial freezing.

Maximum Recommended Storage Time

What is Wet Aging?Aging is referred to the amount of days between the time the animal was harvested and the time the beef-in-a-bag is opened by a retailer or consumer. When beef is aged the correct amount of time, in a vacuum package, you will experience and increase in tenderness and flavor. For the cuts listed in this brochure, the optimal aging period is 14-21 days. It’s important to keep beef at a constant temperature.

CUT Refrig. Time (36°-40°F.)

Freezer Time (0° or lower)

Roast & Steaks 2 to 4 days 6 to 12 months

Ground Beef 1 to 2 days 3 to 4 months

Leftover Cooked Beef 4 to 5 days 2 to 3 months

Boneless Beef Ribeye

Ribeye Roast

Ribeye Steak

Suggested Cooking

A

B

RoASTSThe Rib may be roasted whole or cut crosswise into smaller roasts.STeAKSWith a sharp knife cut across into steaks, from A to B, 1 to 1-½ inches thick for grilling/broiling.

2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each) 2 tablespoons vegetable oil ½ teaspoon salt 2 large russet potatoes, cut lengthwise into 8 wedges each Salt 1 tablespoon minced green onions Sour Cream and Onion Sauce (recipe follows) (optional) Seasoning2 tablespoons smoked or Spanish paprika 1-½ teaspoons sugar 1-½ teaspoons chili powder 1 teaspoon ground black pepper ½ teaspoon ground red pepper

1. Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat. 2. Place steaks in center of grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, covered, 13 to 15 minutes) or until tender, turning occasionally. 3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce Combine 1½ cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: ½ cup

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

Ribeye Roast

Boneless Beef Tenderloin

Tenderloin Roast

Tenderloin Steak

Kabob Meat

Suggested Cooking

STeAKSA. Tenderloin Steaks or Filet Mignon.KABoBS, SAndWich STeAKS, STRoGAnoff, STiR-fRyB. Tenderloin tip – for cutting into kabobs, flattening for sandwich steaks, or slicing into delicious strips for stroganoff.Be sure to cut all steaks across the grain of this very narrow beef selection. Some chefs like to wrap the thick tenderloin steaks in bacon strips before broiling to add extra flavor. Hold the tenderloin firmly on your cutting board. A sharp knife is essential to produce clean, even cuts.

A

B

4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each) ½ cup uncooked lentils ½ cup water 2 cups ready-to-serve beef broth, divided 1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme leaves, crushed Salt and pepper 2 teaspoons olive oil 1-½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large ¼ cup minced shallots 1 tablespoon cornstarch 1 tablespoon Worcestershire sauce

1. Combine lentils, water and ½ cup broth in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 30 to 45 minutes or until lentils are tender but not mushy. Stir in thyme; season with salt and pepper, as desired. Keep warm. 2. Meanwhile heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; season with salt and pepper, as desired. Keep warm. 3. Heat oil in same skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add remaining 1-½ cups broth to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and Worcestershire sauce in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired. 4. Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.

Beef Tenderloin with Savory Saucy Mushrooms and Lentils

Tenderloin Roast

Boneless Beef Top Loin (Strip)

Top Loin (Strip) Steak

Suggested Cooking

STeAKS1. Best for thick, flavorful New York Strip Steaks.Place the strip on the cutting board with the flat side down, and cut straight across the grain into ¾ inch or 1 inch thick slices. You could also roast it whole, or any size you wanted and then cut the rest into steaks.

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each) Salt Seasoning2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 2 teaspoons freshly grated lemon peel 3 cloves garlic, chopped ¼ teaspoon pepper

1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally. 3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

Garden herb Top Loin Steaks

Boneless Beef Top Sirloin

Top Sirloin Roast

Top Sirloin Steak

Kabob Meat

Suggested Cooking

RoASTS1. Starting on the low side, with a sharp knife remove by cutting off the lower ¹⁄³ of Top Sirloin from A to B, cutting ½ inch into the bottom muscle. Trim the small roast and tie.STeAKS2. Starting at the front of the larger piece, cut from C to D, a 1-½ inch thick steak.3. Continue cutting the large portion into steaks 1 to 1-½ inches thick for broiling or grilling; 1 inch or less for panbroiling or panfrying.KABoBS4. Use the end for kabobs or stir-fry.

A

CD

EB

1 pound beef top round or top sirloin steak, cut ¾ inch thick or flank steak ½ cup prepared Italian dressing Salt and pepper 2 large bell peppers, any color, cut into ⅛ inch strips 1 onion, cut into 1⅛ inch wedges

1. Cut beef steak lengthwise in half, then crosswise into ⅛-inch thick strips. Place beef and ¹⁄³ cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. 2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add ½ of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel. 3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender. 4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.

Beef Pepper Steak

Boneless Beef Top Sirloin (Cap Off)

Suggested Cooking

RoASTS1. Starting on the low side, with a sharp knife, divide the top sirloin in half from A to B. Trim the small roast and tie.STeAKS1. Starting at the front of the remaining piece, cut from C to D, a 1-½ inch thick steak.2. Continue cutting the large portion into steaks 1 to 1-½ inches thick for broiling or grilling; 1 inch or less for panbroiling or panfrying.KABoBS4. Use the end (E) for kabobs or stir-fry.

A

C

Top Sirloin Roast

Top Sirloin Steak

Kabob Meat

BE

D

1 pound boneless beef top sirloin steak, cut 1 inch thick 2 red or yellow bell peppers, cut into 1 inch pieces 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 1 tablespoon prepared Italian dressing 2 large cloves garlic, minced Parmesan Orzo1 cup uncooked orzo pasta, cooked 2-3 tablespoons chopped fresh basil or parsley 2 tablespoons shredded Parmesan cheese 2 teaspoons olive oil

1. Soak eight 8-inch bamboo skewers in water 10 minutes. 2. Cut beef steak into 1-1¼-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers. 3. Toss orzo ingredients in medium bowl; keep warm. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.

Beef Kabobs With Parmesan orzo

Boneless Beef Top Sirloin (Cap Off)

For recipe ideas and videos visit www.BeefItsWhatsForDinner.com

IT’ S

W

H A T ’ S F OR DI N

NE

R

easy Steps to – Grilling BeefPrepare grill (charcoal or gas) to medium heat and grill according to chart for medium rare to medium, turning occasionally. After cooking, season beef with salt, if desired.

Pan-Broiling BeefPrepare heavy, nonstick skillet over medium heat and pan-broil according to chart for medium rare to medium, tuning once. After cooking, season beef with salt, if desired.

Pan-frying BeefHeat a small amount of oil in heavy, nonstick skillet over medium heat. Place beef in skillet. Do not add water. Do not cover. Pan-fry to desired doneness, turning occasionally. After cooking, season beef with salt, if desired.

Stir-frying BeefCut beef into thin, uniform strips. Heat a small amount of oil in a large nonstick skillet or wok over medium heat. Stir-fry beef in half-pound batches, continuously turning with a scooping motion, until outside surface of beef is no longer pink.

Broiling BeefSet oven for broiling, preheat for 10 minutes. Place beef 3-4” from heat for 1” steaks; 2-3” from heat for ¾’ steaks. Broil according to chart, turning once. After cooking, season beef with salt, if desired.

Roasting BeefHeat oven to temperature specified in chart. Place roast, fat side up, on rack in shallow roasting pan. Do not add water. Do not cover. Roast according to chart. Transfer roast to carving board, tent loosely with aluminum foil. Let stand 15-20 minutes.

DONENESS INTERNAL TEMP.

Medium Rare 145°F

Medium 160°F

Well Done 170°F

®