Serves: 5
Chops and cutlets, sirloin, short loin and top loin, roasts and ribs, beef, veal, pork and lamb. Standing in front of the meat case at your local supermarket can be overwhelming. But we’re here to help! With more than sixty cuts of beef available, knowing what you’re looking for before you buy really helps. Not only will the information in this chapter help you be a savvy shopper, it’ll help you cook any kind of meat like an expert.
Today’s meat is leaner and lower in fat and calories than ever before. That’s great, but it does mean you have to be mindful when you are preparing it so as not to overcook it.
How to buy meat and how to cook it are just a couple of the tips you’ll pick up from this chapter. We’ve included the latest information and recommendations for storing, seasoning and handling, too.
Grades of Meat
Meat inspection and meat grading are two different steps. As required by law, meat is inspected for wholesomeness and cleanliness. Meat grading is an optional practice and is not required by law. Meats are graded for quality by the U.S. Department of Agriculture (USDA).
There are eight USDA grades the ones you’ll find in your supermarket are Choice and Select, the second and third highest grades. Prime, the highest grade, usually is reserved for restaurant use but can be found in some meat stores and in some supermarkets. Grading gives you an idea about the meat’s tenderness, flavor and overall quality. You’ve probably seen the USDA’s shield-shaped stamp of approval, especially on beef.
Meat Marbling
Ever examine a piece of meat and see the little specks and streaks of white fat through the lean? That’s marbling, and it’s an indicator of how juicy the meat will be when cooked. The more marbling, the more tender and juicy the meat, but also the more fat and calories per serving. The amount of marbling will affect how you cook a cut of meat and for how long. The timetables throughout the chapter take the guesswork out of cooking all different kinds and cuts of meat.
Tips for Buying Fresh Meats
-Choose wrapped packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray.
-Make sure the package is cold and feels firm. Avoid buying packages that are stacked too high in the meat case because they may not have been kept cold enough.
-Check the sell-by date. This shows the last day the product should be sold, but the meat will be fresh if cooked and eaten within 2 days of the date.
-Put packages of meat in plastic bags before putting them in your grocery cart so that any bacteria present in the juices doesn’t drip on and contaminate other foods, especially those that won’t be cooked.
-Don’t buy or use any meat that has turned gray, has an off odor or feels slippery.
-Put meat in the refrigerator as soon as you get home from shopping. If you’re running a lot of errands, save shopping until last, then scoot right home if you’ve got fresh or frozen meat in your grocery bags.
Reading a Meat Label
A lot of information is squeezed onto the little label on a package of meat, information that will help you make the right selection for your recipe and even help you know how the meat should be cooked. Label information is standardized, so no matter what kind of meat you’re buying or where you live, everyone has the same information.
-The kind of meat: beef, pork, veal, lamb.
-The primal or wholesale cut (where it comes from on the animal): chuck, rib, loin, etc.
-The retail cut (where it comes from on the primal cut): blade roast, loin chops, etc.
-The weight, the price per pound, the total price and sell-by date.
Serving Size
When buying meats, you’ll want to consider the cost per serving. The number of servings per pound varies depending on the type of meat when it’s cooked and the amount of bone and fat waste removed. The average serving is 2 1/2 to 3 1/2 ounces of cooked meat. You may want to plan on more meat per serving for heartier appetites. Below is a general guide to use for determining the number of servings you’ll get per pound of meat. To figure cost per serving, divide the price per pound of meat by the number of servings per pound.
Servings Per Pound
Type of Meat Servings per Pound
Boneless cuts (ground, boneless
chops, loin, tenderloin) 3 to 4
Bone-in cuts (rib roasts, pot
roasts, country-style ribs) 2 to 3
Very bony cuts (back ribs,
spareribs, short ribs, shanks) 1 to 1 1/2
Storing and Handling Meat
Tips for Storing Meat
Follow these tips and timetable to keep meat fresh before cooking:
-If meat is purchased at the meat counter, it will be wrapped in butcher paper. Once you bring it home, unwrap it and repackage tightly in moisture- and vapor-resistant materials such as plastic wrap, aluminum foil or plastic freezer bags.
-You don’t need to rewrap meat packaged in clear plastic wrap on a plastic or Styrofoam tray, but you may want to put it a plastic bag in case the original packaging leaks.
-Store meat immediately in the meat compartment or coldest part of your refrigerator, or freeze it as soon as possible. Ground meat is more perishable than other cuts, so use it within 2 days.
-Cook or freeze meat within 2 days of the sell-by date.
Timetable for Storing Meats
Refrigerator Freezer
Cut of Meat (36° to 40°) (0° or colder)
Ground meats 1 to 2 days 3 to 4 months
Meat cuts
Beef 3 to 4 days 6 to 12 months
Veal 1 to 2 days 6 to 9 months
Pork 2 to 3 days 6 months
Lamb 3 to 5 days 6 to 9 months
Variety meats 1 to 2 days 3 to 4
(liver, heart, months
tongue, etc.)
Leftover 3 to 4 days 2 to 3
cooked meats months
Handling Raw Meat
Cooking meat to the recommended doneness destroys any bacteria present in the meat. To avoid foodborne illnesses and cross-contamination when preparing raw meat for cooking, follow these tips:
-Wash your hands in hot, soapy water before and after handling meat.
-Wash all surfaces and utensils in hot, soapy water after contact with raw meat.
-Use disposable paper towels when working with raw meat or cleaning up afterward. If you use a dishcloth, throw it in the washer with hot water and detergent before using again.
-Never serve cooked meat on the unwashed platter that was used to carry it to the grill. The same goes for using unwashed knives and cutting boards for cooked meats that were first used with raw meats.
-Keep hot foods hot (about 140°) and cold foods cold (below 40°). Refrigerate leftovers as soon as possible after cooking.
-Cook meat in one step, so bacteria don’t get a head start in growing. If you’re “combination” cooking, meaning first partially cooking meat in the microwave then using a grill to finish, be sure the grill is ready so the partially cooked meat can be grilled immediately.
Cutting Raw Meat
Need to cut raw meat into cubes, thin slices or strips? Here’s a handy tip: Put the meat in the freezer first! Leave the meat in the freezer until it’s firm but not frozen, 30 to 60 minutes, depending on the size of the piece. It’s a snap to slice, even paper-thin!
Thawing Meat
Thaw meat slowly in the refrigerator or quickly in the microwave following the manufacturer’s directions. Don’t thaw meat on the countertop because bacteria thrive at room temperature.
If the meat was frozen when you bought it or you froze it right after you brought it home, keep the thawed meat in the refrigerator for the number of days listed in the Timetable for Storing Meats. If the meat was refrigerated several days before freezing, use it the same day you thaw it.
To thaw meat in the refrigerator, placed the wrapped meat in a dish, baking pan with sides or plastic bag to catch any drips during thawing. Thaw according to the following chart:
Refrigerator Thawing Method
Amount of Frozen Meat Thawing Time in
Refrigerator
Large roast (4 pounds 4 to 7 hours per pound
or larger)
Small roast (under 4 pounds) 3 to 5 hours per pound
Steak or chops (1 inch thick) 12 to 14 hours total
Ground beef (1 pound) 12 to 24 hours total
Cooking Meat
Where the meat comes from on an animal will determine the methods you use to cook it. With the right cooking method, time and temperature, every cut of meat can be tender and flavorful.
-Tender cuts come from muscles that aren’t exercised much because of their location or because the animal is very young. The rib and loin are two tender cuts. Use dry cooking methods-those with no added liquid-such as roasting, broiling, panbroiling, grilling, panfrying, stir-frying and deep-frying.
-Less-tender cuts come from muscles that are exercised more, so they’re tougher but also more flavorful. The shoulder, rump and cuts from the legs are less-tender cuts. Use moist heat methods--those using steam or added liquid--such as braising, slow-cookers and stewing. Long, slow, moist cooking will both tenderize the meat and develop the flavor.
Most tender cuts of meat and some less-tender cuts such as top sirloin and some round steaks, can be cooked using either a dry or moist method, depending on their quality and the cooking time and temp.
Determining Doneness
Different types or cuts of meat must be cooked to certain degrees of doneness in order to kill bacteria in the meat. No meat should be cooked to less than medium-rare veal and pork to no less than medium. You can always cook meat so it’s more done, but it will be chewier and less juicy. Keep in mind that the cooking times are approximate. Lots of factors can affect them: your oven, the color of the pan, the part of the country you live in and the individual animal. So, let the internal temperature be your guide for doneness and the recipe’s cooking time your guide for when to start checking if it is done.
Is It Done Yet?
Cooking meat to just the right doneness not only ensures that it will taste great but that it will be safe to eat, too. For larger pieces of meat such as roasts and ground meat mixtures such as burgers and meat loaf, it’s best to use a meat thermometer to tell if meat is done. For smaller pieces or cuts, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts and check the color.
Using a Thermometer
A thermometer designed for meat is the best way to tell if meat is done. Use it along with the temperatures in the Recommended Meat Doneness chart. For an accurate reading, insert the thermometer in the thickest part of the meat and not touching bone or fat. Several types of thermometers are available. These are the most common:
-Meat thermometer: Also called a meat and poultry thermometer or roast-yeast thermometer, it’s designed to be inserted into meat or poultry and left in during cooking. It usually has both a temperature gauge and markings indicating doneness. We recommend reading the gauge.
-Instant-read thermometer. Also called an instant or rapid-response thermometer, it’s designed to take an almost immediate temperature reading of the food (within 1 minute of insertion.) Because it’s made with plastic, this type can’t be left in the oven. It’s great for taking the temp of grilled, broiled and panfried meats, especially burgers and steaks.
Seasoning Meats
What are the ways to season meat? There are many answers to that question because of all of the wonderful options. Start with a grind of black pepper, then go from there.
So what do you do with these seasonings? You can sprinkle them on, brush them on, rub them on or let them soak into the meat.
-To help sprinkled seasonings stick, spritz the meat with a bit of cooking spray first.
-Brush sauces on before, during and after cooking.
-A rub is a blend of seasonings such as herbs, spices, crushed garlic or mustard. You literally rub the mixture onto the meat before cooking.
-A marinade is a blend of ingredients that not only flavor but also tenderize meat.
To Salt or Not to Salt
The rule is to salt most cuts of meat after cooking to keep their juiciness--except for roasts (rules are meant to be broken!). But salting a roast actually adds flavor as it cooks without drying it out.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This MEAT BASICS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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