ncba btc 2 s2 - beef retailmerchandise with rice pilaf mix, sliced mushrooms and red wine) steak for...

STEAK

Funded by The Beef Checkoff

STEAK

2-2

WHERE STEAKS COME FROM

CHUCKBEEF SHOULDER TOP BLADE STEAK

BEEF SHOULDER TOP BLADE STEAK (FLAT IRON)BEEF SHOULDER CENTER STEAK (RANCH STEAK)

BEEF SHOULDER STEAKBEEF SHOULDER PETITE TENDER

BEEF CHUCK UNDER BLADE CENTER STEAK BONELESS (DENVER CUT)BEEF CHUCK EYE STEAK BONELESS

RIBBEEF RIBEYE STEAK

BEEF RIB STEAK

SHORT PLATEBEEF SKIRT STEAK

FLANKBEEF FLANK STEAK

ROUNDBEEF TOP ROUND STEAKBEEF EYE ROUND STEAKBEEF ROUND TIP STEAK

BEEF ROUND SIRLOIN TIP CENTER STEAKBEEF ROUND SIRLOIN TIP SIDE STEAK

BEEF BOTTOM ROUND STEAK (WESTERN GRILLER)BEEF CUBED STEAK

LOINBEEF TENDERLOIN STEAK

BEEF TOP LOIN (STRIP) STEAKBEEF PORTERHOUSE & T-BONE STEAKS

BEEF TOP SIRLOIN STEAKBEEF TRI-TIP STEAK

STEAK

2-3

Premium Steaks PAGE

Beef Tenderloin Steak 2-6

Beef Top Loin (Strip) Steak 2-8

Beef Porterhouse & T-Bone Steaks 2-10

Beef Ribeye Steak 2-12

Beef Rib Steak 2-14

Everyday Steaks PAGE

Beef Top Sirloin Steak 2-16

Beef Shoulder Top Blade Steak 2-18

Beef Shoulder Top Blade Steak (Flat Iron) 2-20

Beef Shoulder Center Steak (Ranch Steak) 2-22

Beef Shoulder Petite Tender 2-24

Beef Shoulder Steak 2-26

Beef Chuck Eye Steak Boneless 2-29

Beef Chuck Under Blade Center Steak Boneless (Denver Cut) 2-31

Beef Top Round Steak 2-33

Beef Eye Round Steak 2-35

Beef Round Tip Steak, thin cut 2-38

Beef Round Sirloin Tip Center Steak 2-40

Beef Round Sirloin Tip Side Steak 2-42

Beef Bottom Round Steak (Western Griller) 2-44

Beef Skirt Steak 2-46

Beef Flank Steak 2-48

Beef Tri-Tip Steak 2-50

Beef Cubed Steak 2-52

STEAK

2-4

MOST TENDER STEAKS*1. Beef Tenderloin Steak

2. Beef Shoulder Top Blade Steak (Flat Iron)

3. Beef Ribeye Cap Steak

4. Beef Chuck Under Blade Center Steak Boneless (Denver Cut)

5. Beef Shoulder Petite Tender

6. Beef Loin Tri-Tip Steak

7. Beef Round Tip Center Steak

8. Beef Chuck Center Cut Steak Boneless

9. Beef Shoulder Center Steak (Ranch Steak)

10. Beef Loin Top Sirloin Steak*Ranking based on shear force value

MOST LEAN STEAKSThe 10 leanest beef steaks, in order from most lean, are:

1. Beef Top Round Steak

2. Beef Top Sirloin Steak

3. Beef Round Tip Steak

4. Beef Shoulder Center Steak (Ranch Steak)

5. Beef Top Loin (Strip) Steak

6. Beef Shoulder Petite Tender

7. Beef Flank Steak

8. Beef Loin Tri-Tip Steak

9. Beef Tenderloin Steak

10. Beef T-Bone SteakSource: USDA Nutrient Database for Standard Reference, Release 20, 2007

STEAK

2-5

DETERMINING DONENESSTo visually determine doneness of steaks, make a small slit near thebone or near the center of boneless steaks, and check color.

Medium Rare: Internal temperature 145°F

Medium: Internal temperature 160°F

Well Done: Internal temperature 170°F

BEEF TENDERLOIN STEAKFILET MIGNON

2-6

� Valentine’s Day Dinner (merchandise with rice pilaf mix,sliced mushrooms and red wine)

� Steak for Two — Chateaubriand (1-1/2 to 2-inch thick center-cuttenderloin steak)

� Dieter’s Delight — satisfying protein, delicious flavor, only 7 grams fat per serving

Yield/Servings

1 pound yield

4 (3-ounce) cooked, trimmed servings

Beef Tenderloin is the most tender beef cut. Lean yet succulent, boneless Tenderloin Steaks are both elegant and convenient with a fine buttery texture, subtle flavor and compact shape. Quick cooking, waste-free and versatile, they are well suited for grilling, skillet cooking, broiling, and cutting into pieces for kabobs or strips for a stir-fry. Serve as individual steaks or slice for special salads, sandwiches or pasta dishes.

MERCHANDISINGOPTIONS� Sensational Steaks for

Summertime Grilling

� Steakhouse Specials (merchandisewith cracked tri-color peppercorns)

� Surf & Turf (merchandise with lobster tails)

� Easy Entertaining for Busy Lives (merchandise with freshasparagus and ready-to-cook twice-baked potatoes)

� Special Occasion Dinner Party

QUALITYPremium (boneless)

SourceLoin/Short Loin

Optimum Storage

Refrigerator Storage(35°F to 40°F)

3 to 4 days

Freezer Storage(0°F or colder)

6 to 12 months

COOKING METHODSCHARCOAL GRILLING

Beef Tenderloin SteaksGrill steaks over medium, ash-coveredcoals according to chart for mediumrare to medium doneness, turningoccasionally.

SKILLET COOKING

Beef Tenderloin SteaksHeat heavy, nonstick skillet overmedium-high heat until hot. Do not add oil or water. Place steaks in skillet.Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning once.

PREPARATION POINTERS� Pat raw steaks dry with paper

towels to promote browning.

� To add flavor, season steaks with a rub just before cooking, or marinate 15 minutes to 2 hours.

� Cook over medium heat; high heatchars the outside before the insideis done. Thin-cut steaks can becooked at a higher temperature.

� Turn with tongs or spatula; piercingcauses loss of flavorful juices.

COOKING GUIDELINES� For best results, cook steaks to

medium rare (145°F) or medium(160°F) doneness. Do not overcook.

� Use instant-read thermometer for the most accurate method of checking doneness. Insert thermometer horizontally from side of steak into center.

BEEF TENDERLOIN STEAK

2-7

� To judge doneness visually, make asmall slit near center of steak andcheck color.

Medium rare = pink in center,slightly brown toward exterior

Medium = light pink in center,brown toward exterior

1 inch thick

13 to 15 minutes (grill uncovered)

GAS GRILLING

Beef Tenderloin SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1-1/2 inches thick

14 to 16 minutes (grill covered)

1 inch thick

2 to 3 inches from heat

13 to 16 minutes

1-1/2 inches thick


18 to 22 minutes

1/2 inch thick

3-1/2 to 5-1/2 minutes

3/4 inch thick

7 to 9 minutes

1 inch thick

10 to 13 minutes

1 inch thick

11 to 15 minutes

1-1/2 inches thick

16 to 20 minutes

BROILING

Beef Tenderloin SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BEEF TOP LOIN (STRIP) STEAKSTRIP STEAK, NEW YORK STRIP STEAK (boneless), KANSAS CITY STEAK, SHELL STEAK (bone-in),CLUB STEAK (boneless or bone-in)

2-8

� 20-Minute Steak Salads for HotSummer Nights (merchandise with Caesar salad mix or babyspinach, crumbled blue cheese and vinaigrette dressing or ready-to-eat salad mix, crumbledfeta cheese, Greek olives and herb vinaigrette)

� Enjoy Delicious Beef and Stick toYour Diet Too (merchandise withready-to-serve salad greens andlowfat bottled dressings)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield, boneless


1 pound yield, bone-in

2-1/2 to 3 (3-ounce) cooked, trimmed servings

This exceptional steak — lean, tender, full-flavored — is always popular. Available boneless and bone-in, it’s quick cooking and ideal for grilling, broiling and skillet cooking. Fine-grained but with a sturdy texture, boneless Top Loin (Strip) Steak is essentially waste-free and convenient — easy to cut in half to serve two or carve into slices. Thinly sliced steaks make excellent salad toppers and sandwich fillers.

MERCHANDISINGOPTIONS� Put Some Sizzle in Dad’s Day

� Steakhouse Steak Favorite

� Cook Once, Eat Twice — (cook anextra steak or two; slice the nextday for quick salad, sandwich orpasta dish)

QUALITYPremium (boneless or bone-in)


BEEF TOP LOIN (STRIP) STEAK

2-9


Beef Top Loin (Strip) SteaksGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

SKILLET COOKING

Beef Top Loin (Strip) SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning occasionally.

PREPARATION POINTERS� To avoid flare-ups, trim steaks

closely.

� Leave only thin layer of fat to preserve juiciness.

� Pat raw steaks dry with paper towels to promote browning.







� To judge doneness visually, make asmall slit near bone or near center ofboneless steak and check color.



Boneless 3/4 inch thick

10 to 12 minutes

GAS GRILLING

Beef Top Loin (Strip) SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

Boneless 1 inch thick

15 to 18 minutes



9 to 11 minutes



13 to 17 minutes

Boneless 1-1/2 inches thick


19 to 23 minutes


10 to 12 minutes


12 to 15 minutes


7 to 10 minutes


11 to 15 minutes

BROILING

Beef Top Loin (Strip) SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BEEF PORTERHOUSE / T-BONE STEAKS

2-10

� Great Grillers for Father’s Day (merchandise with vegetablekabobs and bottled Italian dressingfor basting)

� Fourth of July — All-American Grill Favorite

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

2-1/2 to 3 (3-ounce) cooked, trimmed servings

Combining two lean tender steaks, this unique cut is a big success every time. Porterhouse and T-Bone Steaks consist of both Top Loin (Strip) and Tenderloin Steaks connected by a telltale T-shaped bone. The Tenderloin in a Porterhouse is no less than1-1/4 inches in diameter. In a T-Bone it’s no less than 1/2 inch. For an easy visual cue, if the diameter of the Tenderloin is larger than a golf ball, it’s a Porterhouse; smaller than a golf ball, it’s a T-Bone. Porterhouse Steaks are cut from the sirloin end of the Short Loin and T-Bone Steaks from the rib end. These steaks are best suited for grilling and broiling.

MERCHANDISINGOPTIONs� Steakhouse Steak at Home

(merchandise with minced jarredgarlic and fresh or dried herbs for a simple rub)

� Sweetheart Steak for Valentine’sDay (Porterhouse — separates into two steaks, one for eachsweetheart)

QUALITYPremium (bone-in)


BEEF PORTERHOUSE / T-BONE STEAKS

2-11


Beef Porterhouse/T-Bone SteaksGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

SKILLET COOKING

Beef Porterhouse/T-Bone SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning occasionally.


closely.









� To judge doneness visually, make asmall slit near bone and check color.



3/4 inch thick

10 to 12 minutes

GAS GRILLING

Beef Porterhouse/T-Bone SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

14 to 16 minutes

1 inch thick


15 to 20 minutes

3/4 inch thick


10 to 13 minutes

1-1/2 inches thick


27 to 32 minutes

3/4 inch thick

11 to 13 minutes

1 inch thick

14 to 17 minutes

3/4 inch thick

9 to 13 minutes

1 inch thick

15 to 19 minutes

BROILING

Beef Porterhouse/T-Bone SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BEEF RIBEYE STEAKBEAUTY STEAK, DELMONICO STEAK, SPENCER STEAK

2-12

� Surf & Turf (merchandise withshrimp)

� Easy Entertaining for Busy Lives (merchandise with freshasparagus and ready-to-cook twice-baked potatoes)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


A Ribeye Steak is a Rib Steak, minus the bone. This fine-grained steak is rich, juicy and full-flavored with generous marbling throughout. One of the most tender beef cuts, its combination of flavor and tenderness is unrivaled. Convenient and ready-to-cook, this year-round favorite is great when grilled, broiled or skillet-cooked. Serve as individual steaks or slice for salads, sandwiches or wraps.

MERCHANDISINGOPTIONs� Graduation Day — A Casual

Backyard Celebration

� Perfect for Grilling

� Sensational Steakhouse Steak

� Treat Them to Beef (rich and juicywith wonderful flavor; a specialtreat from the grill for family or guests)

QUALITYPremium (boneless)

SourceRib

BEEF RIBEYE STEAK

2-13


Beef Ribeye SteaksGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

SKILLET COOKING

Beef Ribeye SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning once.






� Remove excess drippings from skillet as they accumulate duringcooking.







3/4 inch thick

6 to 8 minutes

GAS GRILLING

Beef Ribeye SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

11 to 14 minutes

1 inch thick


14 to 18 minutes

3/4 inch thick


8 to 10 minutes

1-1/2 inches thick


21 to 27 minutes

3/4 inch thick

8 to 10 minutes

1 inch thick

12 to 15 minutes

3/4 inch thick

7 to 9 minutes

1 inch thick

9 to 14 minutes

BROILING

Beef Ribeye SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BEEF RIB STEAK

2-14

� Steakhouse Specials (merchandisewith cracked tri-color peppercorns)

� Fourth of July — All-American Grill Favorite

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

2-1/2 (3-ounce) cooked, trimmed servings

Rich, juicy and full-flavored, this fine-grained steak has generous marbling throughout. One of the most tender beef cuts, it’s usually cut from the small end of the rib section, next to the loin. Bone-in Rib Steak is best when grilled or broiled.

MERCHANDISINGOPTIONS� Great for Grilling (feature with a

steak seasoning)

� Single-Serve “Prime Rib”

� Dinner for Two (merchandise thick Rib Steak as a special occasion dinner for two)

QUALITYPremium (bone-in)

SourceRib

BEEF RIB STEAK

2-15


Beef Rib Steaks, small endGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.


closely.




� Cook over medium heat; high heatchars the outside before the insideis done.





� To judge doneness visually, make asmall slit near bone and check color.



3/4 inch thick

6 to 8 minutes

GAS GRILLING

Beef Rib Steaks, small endGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

9 to 12 minutes

1 inch thick


13 to 17 minutes

3/4 inch thick


9 to 12 minutes

1-1/2 inches thick


24 to 31 minutes

3/4 inch thick

7 to 10 minutes

1 inch thick

10 to 15 minutes

BROILING

Beef Rib Steaks, small endPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BEEF TOP SIRLOIN STEAK

2-16

� Beef Up Your Weeknight Suppers (ready-to-grill or broil Greek-marinated beef piecesthreaded onto skewers; serve withyogurt sauce, pita breads or flavored rice mix)

� Build the Ultimate Steak Sandwich(merchandise with hoagie rolls and onions)

� Beef Steak Bruschetta (merchandise with Italian bread,garlic-olive oil, arugula or babyspinach and prepared pesto)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


You can count on boneless Top Sirloin Steak to be there whenever you require a family-size steak that offers lean, well-flavored, moderately tender beef at an affordable everyday price. Convenient and a great value with no bones and little fat to trim, this most versatile steak is juicy and delicious by itself and outstanding with almost any marinade, rub or sauce. Grill, broil or skillet-cook, then carve and serve as is or use in pasta dishes, salads and sandwiches. Ideal for cutting into strips for a quick stir-fry or into pieces for kabobs.

MERCHANDISINGOPTIONS� Beat-the-Heat Steak Sensations

(merchandise with salad greens,prepared dressings, croutons andshredded cheese)

� Summer Steak Classics from the Grill (merchandise with steakseasonings and corn-on-the-cob)

� Get-Out-of-the-Kitchen-Fast Stir-Fry (merchandise with bottledstir-fry sauces or marinades)

QUALITYEveryday (boneless)

SourceLoin/Sirloin

BEEF TOP SIRLOIN STEAK

2-17


Beef Top Sirloin SteaksGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

SKILLET COOKING

Beef Top Sirloin SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning once.



� To add flavor, season steaks with arub just before cooking, or marinate15 minutes to 2 hours.




COOKING GUIDELINES� For best results, cook steak to






� Prevent thick steaks (1-1/2 inchesthick or thicker) from overcooking by removing them when internaltemperature is 5°F lower thandesired doneness. Let stand 5 to10 minutes before carving and internal temperature will rise 5°F to reach desired doneness.

3/4 inch thick

13 to 16 minutes

GAS GRILLING

Beef Top Sirloin SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

17 to 21 minutes

1 inch thick


16 to 21 minutes

3/4 inch thick


9 to 12 minutes

1-1/2 inches thick


26 to 31 minutes

3/4 inch thick

10 to 13 minutes

1 inch thick

15 to 20 minutes

3/4 inch thick

8 to 13 minutes

1 inch thick

13 to 16 minutes

BROILING

Beef Top Sirloin SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

2 inches thick


34 to 39 minutes

1-1/2 inches thick

14 to 16 minutes (grill covered)

1-1/2 inches thick

16 to 20 minutes

Beef Shoulder Top Blade Steak

2-18

This steak is well-marbled, juicy and has excellent beef flavor. This cut is similar to the Beef Shoulder Top Blade Steak (Flat Iron). The Flat Iron, however, has had the tough connective tissue in the center removed. In order to have a good eating experience, this connective tissue should be removed from this cut before eating. Beef Shoulder Top Blade Steak is best skillet cooked.

MERCHANDISINGOPTIONS� Skillet Steak Sensation

(merchandise with crumbled blue cheese and a selection of red wines)

� Wrap It Up! (merchandise withwhole wheat wraps and shreddedcheeses)

� Steak Stroganoff (merchandisewith pre-sliced mushrooms, sourcream and egg noodles)

� Super Saver Supper

� Splendid Steak Sandwiches (merchandise with hoagie rolls and shredded cheeses)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield



SourceChuck

COOKING METHODSSKILLET COOKING

Beef Shoulder Top Blade SteaksHeat heavy, non-stick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do notcrowd. Cook, uncovered, according tochart for medium rare to mediumdoneness, turning occasionally.

BEEF SHOULDER TOP BLADE STEAK

2-19

3/4 inch thick

10 to 12 minutes

1 inch thick

13 to 17 minutes





� Turn with tongs or spatula; piercing causes loss of flavorfuljuices.









BEEF SHOULDER TOP BLADE STEAK(FLAT IRON)FLAT IRON STEAK

2-20

� Cheese Steak Pizza (merchandisewith sliced onions and bell peppers, shredded mozzarellacheese and pizza crusts)

� Great on the Grill

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


This often under-appreciated steak packs a powerful surprise. Unlike some other steaks from the chuck, the Shoulder Top Blade Steak (Flat Iron) is well marbled, tender and juicy — holding its own against the more tender steaks from the loin and rib. Second in tenderness only to the Beef Tenderloin and at about half the cost, this boneless steak has excellent beef flavor. A popular item on restaurant menus for several years, it’s now making an appearance in the meat case. This updated version of the steak is great for grilling or skillet cooking and can be cut into strips for stir-fry or into pieces for kabobs.

Shoulder Top Blade Steaks (Flat Iron) are cut from the Top Blade Roast, which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small Flank Steak. These pieces are then cut crosswise into two to three individual steaks with a unique square/rectangle shape.

MERCHANDISINGOPTIONS� Weeknight Steak Diane

� Skillet Steak Sensations (merchandise with crumbled blue cheese and a selection of red wines)

� Steak Stroganoff (merchandisewith pre-sliced mushrooms, sour cream and noodles)


SourceChuck


Beef Shoulder Top Blade Steaks (Flat Iron)Grill steaks, covered, over medium, ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.










BEEF SHOULDER TOP BLADE STEAK (FLAT IRON)

2-21




GAS GRILLING

Beef Shoulder Top Blade Steaks (Flat Iron)Grill steaks, covered, over medium heat according to chart for medium rare to medium doneness, turningoccasionally.

SKILLET COOKING

Beef Shoulder Top Blade Steaks (Flat Iron)Heat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered, according to chart for medium rare to medium doneness, turning twice.

1/2 pound

10 to 14 minutes

1/2 pound

12 to 16 minutes

1/2 pound

13 to 15 minutes

BEEF SHOULDER CENTER STEAK(RANCH STEAK)RANCH STEAK

2-22

� Steak Quesadillas (merchandisewith slided mushrooms, shreddedMexican cheese and flour tortillas)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Relatively new to the marketplace, this affordable, convenient and versatile steak is destined to become an everyday hit. Lean, boneless, juicy and flavorful, it does not require marinating. Great when grilled or skillet-cooked. Serve as individual steaks or slice for salad, pasta toppers and sandwiches. Can also be cut into strips for a quick stir-fry or into pieces for kabobs.

Beef Shoulder Center Steak (Ranch Steak) is cut from the Beef Shoulder Clod. The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into 3/4-inch to1-inch thick steaks.

MERCHANDISINGOPTIONS� Everyday Great Grilling

(merchandise with one or more of the many steak seasoning spice blends)

� Dinner Express(merchandise with packaged salad greens and bottled dressing or with jarred pasta sauce, pasta andParmesan cheese)


SourceChuck

BEEF SHOULDER CENTER STEAK (RANCH STEAK)

2-23


Beef Shoulder Center Steaks (Ranch Steaks)Grill steaks, covered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

SKILLET COOKING

Beef Shoulder Center Steaks (Ranch Steaks)Heat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turning twice.













3/4 inch thick

9 to 11 minutes

GAS GRILLING

Beef Shoulder Center Steaks (Ranch Steaks)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

11 to 14 minutes

3/4 inch thick

9 to 12 minutes

1 inch thick

13 to 16 minutes

3/4 inch thick

8 to 11 minutes

1 inch thick

12 to 16 minutes

BEEF SHOULDER PETITE TENDER

2-24

� Dieter’s Delight — satisfying protein, delicious flavor, only 6 grams of fat per serving

� Roast Redux

� Great Grillers

� Dinner Express (merchandise with bottled stir-fry sauces and stir-fry vegetable mixtures)

The Beef Shoulder Petite Tender resembles a Beef Tenderloin in shape but is smaller in size. A whole Shoulder Petite Tender weighs about 8 to 10 ounces. One of the most tender beef cuts, it’s lean yet juicy, with excellent beef chuck flavor. The Petite Tender offers maximum convenience; because it’s completely trimmed and ready to go, it’s very quick-cooking and easy to carve.

Beef Shoulder Petite Tender is very versatile. It’s elegant enough for special occasions, yet affordable enough for family meals. One Petite Tender is perfect for two. Cook more than one for larger gatherings — the cooking time remains the same. The Petite Tender can be portioned into medallions and grilled, broiled or skillet cooked.

Beef Shoulder Petite Tender is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed.

MERCHANDISINGOPTIONS� Serve whole, as 1/2-to 3/4-inch

thick medallions or thinly sliced

� Valentine Day’s Perfect Pair (package 2 medallions together)

� Surf and Turf (merchandise withpackaged lobster tail)

� Easy Steak Diane (merchandisemedallions with mushrooms and shallots)

� Effortless Entertaining (merchandise with fresh greenbeans and rice pilaf mix)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

Roast and Medallions



SourceChuck






� Use an instant-read thermometer for the most accurate method of checking doneness. Insert thermometer horizontally from side of steak into center.

BEEF SHOULDER PETITE TENDER

2-25


Beef Shoulder Petite TenderGrill, covered, over medium, ash-covered coals according to chart for medium rare to mediumdoneness, turning occasionally. Letstand 5 minutes before carving.

1/2 to 3/4 pound

14 to 18 minutes

GAS GRILLING

Beef Shoulder Petite TenderGrill, covered, over medium heataccording to chart for medium rare to medium doneness, turningoccasionally. Let stand 5 minutesbefore carving.

1/2 to 3/4 pound

14 to 19 minutes

SKILLET COOKING

Beef Shoulder Petite Tender MedallionsHeat heavy, nonstick skillet overmedium-high heat until hot. Do not add oil or water. Place steaks in skillet.Do not crowd. Cook, uncovered,according to chart for medium rare to medium doneness, turning occasionally.

1/2 to 3/4 inch thick

5 to 6 minutes

OVEN ROASTING

Beef Shoulder Petite TenderHeat oven to 425°F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast accordingto chart for medium rare to mediumdoneness. Remove when instant-readthermometer registers 145°F formedium rare or 160°F for mediumdoneness. Let stand 5 minutes before carving.

1/2 to 3/4 pound

20 to 25 minutes







BEEF SHOULDER STEAKLONDON BROIL (other cuts known as LONDON BROIL include BEEF TOP ROUND STEAK and BEEF FLANK STEAK)

2-26

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield, dry heat cookery method

3-1/2 (3-ounce) cooked, trimmed servings

1 pound yield, moist heat cookery method


Lean and boneless, Beef Shoulder Steak has an excellent robust beefy flavor. Since it is less tender, it should be marinated 6 to 24 hours in a tenderizing marinade when grilled or broiled. It’s also great when braised. Carve this multiple-serving steak into slices for serving.

MERCHANDISINGOPTIONS� Marinate and Grill Steak —

carve into slices for sandwiches,wraps or burritos

� Overnight Sensations (merchandise with assorted bottled marinades)

� Steak Caesar Wrap (merchandisewith Caesar salad mix and largeflour tortillas)


SourceChuck

BEEF SHOULDER STEAK

2-27

1 inch thick


16 to 21 minutes

3/4 inch thick


10 to 13 minutes

BROILING

Beef Shoulder Steaks (marinate)Place steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

BRAISING

Braising is a moist heat cookingmethod for less tender beef cuts. After slowly browning, the beef isslowly simmered in a small amount of liquid in a tightly covered pan untilfork-tender. The steam inside the pansoftens the tough gelatin. Flavorfulbraising juices can be thickened for a sauce or gravy. Keys to successfulbraising are low heat and a tightly covered pan. Boiling rather than simmering causes the beef to toughen.

Beef Shoulder SteaksSlowly brown steaks in small amountof oil in heavy pan. Pour off drippings, if necessary. Add small amount of liquid. Bring to a boil; reduce heat tolow. Cover tightly and gently simmerover low heat or in 325°F oven according to chart or until fork-tender.


Beef Shoulder Steaks (marinate)Grill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

3/4 inch thick

14 to 17 minutes

GAS GRILLING

Beef Shoulder Steaks (marinate)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

16 to 20 minutes

3/4 inch thick

9 to 12 minutes

1 inch thick

15 to 19 minutes

3/4 inch to 1 inch thick

1-1/4 to 1-3/4 hours

BEEF SHOULDER STEAK

2-28

COOKING GUIDELINESGRILLING & BROILING

� For best results, grill or broil steaksto medium rare (145°F) or medium(160°F) doneness or braise untilfork-tender. Do not overcook.





BRAISING

� For best results, braise steaks until fork-tender. Do not overcook.Cooking too long results in dry,stringy steak.

� To accurately determine correctdoneness, insert a fork into thickestpart of steak. The steak is donewhen fork inserts without resistanceand releases easily when pulled out.

BRAISING


� Use stockpot or deep skillet largeenough to hold steaks and any otheringredients comfortably. If pan is toosmall, spillovers may occur.

� Brown = Flavor: Some recipesdon’t brown beef before simmering,yet this step adds a huge flavorbonus. If desired, lightly coat steakwith seasoned flour before browningto seal in flavor and moisture, and tohelp thicken braising juices.

� Use 1/2 cup to 2 cups liquid (broth, water, juice, beer or wine) when braising.

� Bring liquid to a boil, then quicklyreduce heat to low to maintain aslow simmer. Don’t rush the cookingprocess. Boiling toughens ratherthan tenderizes beef.

� Cover pan tightly to retain steam.Don’t lift cover unnecessarily.

� Steaks do not need turning during braising.

� Turn braising juices into gravy orsauce with one of these methods:

Reduce juices over medium-highheat until slightly thickened.

Mix cornstarch or flour to a smoothpaste with an equal amount of coolbraising juices, beef broth or water.Stir into juices and heat until bubblyand thickened. (For a medium-thickconsistency, use 1 tablespoon cornstarch or 2 tablespoons flourper cup of liquid.)

� Carve Beef Shoulder Steaks into thin slices.

PREPARATION POINTERSGRILLING & BROILING

� Marinate for 6 to 24 hours in tenderizing marinade. A tenderizingmarinade contains a food acid, such as lemon juice, vinegar, Italiandressing, salsa or wine.

� Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.

� Marinate in a food-safe plastic bag or in a nonreactive glass orplastic container in the refrigerator.Turn steak occasionally for evenexposure to marinade.

� Reserve a portion of the marinadebefore adding the beef to use later to baste or serve as a sauce.Marinades that have been in contactwith raw meat must be brought to a full rolling boil for at least oneminute before being served.

� Never save and reuse marinade.




� Carve Beef Shoulder Steaks into thin slices.

BEEF CHUCK EYE STEAK BONELESS

2-29

This cut from the Chuck Roll gives consumers another steak option at a great value. This boneless steak is tender and juicy with exceptional beef flavor similar to Ribeye Steak. Beef Chuck Eye Steak Boneless is suitable for grilling, broiling or skillet cooking.

MERCHANDISINGOPTIONS� Sizzling Summer Steak

(merchandise with vegetablekabobs and spicy marinades)

� Dad’s Day Delight

� Great Grillers

� Super Caesar Salad (merchandisewith bagged romaine lettuce, croutons and Caesar dressing)

� Game Day Griller (perfect for tailgating!)

� Leftover Lunch (cooked steak isgreat in next-day sandwiches)

� All Tied Up (merchandise tied toensure even cooking)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield

3 to 3-1/2 (3-ounce) cooked, trimmed servings


SourceChuck


Beef Chuck Eye Steak BonelessGrill steaks, covered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

BEEF CHUCK EYE STEAK BONELESS

2-30

3/4 inch thick

9 to 11 minutes

1 inch thick

12 to 14 minutes

GAS GRILLING

Beef Chuck Eye Steak BonelessGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

3/4 inch thick

9 to 12 minutes

1 inch thick

13 to 17 minutes

1 inch thick


12 to 15 minutes

3/4 inch thick


8 to 11 minutes

BROILING

Beef Chuck Eye Steak BonelessPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

SKILLET COOKING

Beef Chuck Eye Steak BonelessHeat heavy, non-stick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do notcrowd. Cook, uncovered, according to chart for medium rare to mediumdoneness, turning occasionally.

3/4 inch thick

9 to 11 minutes

1 inch thick

12 to 15 minutes














BEEF CHUCK UNDER BLADE CENTER STEAK BONELESS (Denver Cut)

2-31

This delicious cut comes from the Chuck Roll and is cut from the 4th most tender muscle, making it very tender and flavorful. Beef Chuck Under Blade Center Steak Boneless is perfectly marbled for a restaurant-quality steak experience. This versatile cut can be grilled, broiled or skillet cooked.

MERCHANDISINGOPTIONS� Steakhouse Supper (merchandise

with baked potatoes and steaksauce)

� Mom’s 10-Minute Masterpiece(merchandise with steak seasoningblend, instant rice and steam-in-the-bag frozen vegetables)

� Great Grillers

� Sunny Summer Salad (merchandise with spring greenmix, summer vegetables and balsamic vinaigrette)

� Fun Family Feast (merchandisewith instant potatoes, canned cornand bread or rolls)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield



SourceChuck

BEEF CHUCK UNDER BLADE CENTER STEAK BONELESS (DENVER CUT)

2-32


Beef Chuck Under Blade CenterSteak Boneless (Denver Cut)Grill steaks, covered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

1/2 inch thick

4 to 7 minutes

3/4 inch thick

7 to 10 minutes

GAS GRILLING

Beef Chuck Under Blade CenterSteak Boneless (Denver Cut)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally.

1 inch thick

10 to 14 minutes

1/2 inch thick

5 to 8 minutes

3/4 inch thick

8 to 11 minutes

1 inch thick

12 to 17 minutes

3/4 inch thick


10 to 13 minutes

1/2 inch thick


5 to 7 minutes

1 inch thick


13 to 16 minutes

BROILING

Beef Chuck Under Blade CenterSteak Boneless (Denver Cut)Place steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

SKILLET COOKING

Beef Chuck Under Blade CenterSteak Boneless (Denver Cut)Heat heavy, non-stick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turningoccasionally.

1/2 inch thick

3 to 4 minutes

3/4 inch thick

10 to 14 minutes

1 inch thick

14 to 18 minutes














BEEF TOP ROUND STEAKLONDON BROIL (other cuts known as LONDON BROIL include BEEF SHOULDER STEAK and BEEF FLANK STEAK)

2-33

� Overnight Sensations (merchandisewith assorted bottled marinades)

� Ribbon (satay-style) Kabobs

� Beef Reuben Quesadillas (merchandise with flour tortillas,sauerkraut, Thousand Island dressing and shredded Swiss cheese)

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Lean, full-flavored Top Round Steak has an excellent nutrition profile. This economical boneless cut is completely edible with no waste. It offers the best combination of flavor and texture among the round steaks. Less tender Top Round Steak is best when marinated 6 to 24 hours in a tenderizing marinade and then grilled, broiled or skillet cooked. For best eating quality, cook only to medium rare and carve into thin slices.

MERCHANDISINGOPTIONS� Great Steak Value — Marinate

and Grill

� Pumped Up Salad — turn a saladinto a main dish with leftover steak

� Dieter’s Delight — satisfying protein, delicious flavor and only 5 grams fat per serving


SourceRound

BEEF TOP ROUND STEAK

2-34


Beef Top Round Steaks (marinate)Grill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare doneness, turningoccasionally. Do not overcook.

SKILLET COOKING

Beef Top Round Steaks (marinate)Heat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turningoccasionally. Do not overcook.

PREPARATION POINTERS� Marinate 6 to 24 hours in

tenderizing marinade. A tenderizingmarinade contains a food acid, such as lemon juice, vinegar, Italiandressing, salsa or wine.

� Allow 1/4 to 1/2 cup marinade foreach steak.




� Pat raw steak dry with paper towelsto promote browning.




3/4 inch thick

8 to 9 minutes

GAS GRILLING

Beef Top Round Steaks (marinate)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally. Do not overcook.

1 inch thick

16 to 18 minutes

1 inch thick


17 to 18 minutes

3/4 inch thick


12 to 13 minutes

3/4 inch thick

11 to 12 minutes

1 inch thick

15 to 16 minutes

3/4 inch thick

10 to 11 minutes

1 inch thick

16 to 19 minutes

BROILING

Beef Top Round Steaks (marinate)Place steaks on rack in broiler pan.Broil steaks according to chart formedium rare doneness, turning once.Do not overcook.



� Recommend cooking to mediumrare doneness for best eating quality.


� Carve Top Round Steak across thegrain into thin slices.


medium rare (145°F) doneness. Do not overcook.


1-1/2 inches thick


27 to 29 minutes

BEEF EYE ROUND STEAK

2-35

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield, dry heat cookery method


1 pound yield, moist heat cookery method


Lean Eye Round Steak has an excellent nutrition profile. This economical boneless cut is completely edible with no waste. Less tender Eye Round Steak should be marinated 6 to 24 hours in a tenderizing marinade when grilling or skillet cooking. For best eating quality, cook steaks only to medium rare. Eye Round Steaks can also be braised until fork-tender.

MERCHANDISINGOPTIONS� Dieter’s Delight — satisfying

protein, delicious flavor and only 4 grams of fat per serving

� Great Steak Value — serve as individual steaks

� Marinate and Grill — carve and serve sandwich-style or over greens

� Ribbon (satay-style) Kabobs

� Braising Steak — for recipes such as Swiss Steak and Pepper Steak


SourceRound


2-36

3/4 inch to 1 inch thick

1-1/4 to 1-3/4 hours

1-1/2 inches thick

1-3/4 to 2-1/2 hours

BRAISING

Braising is a moist heat cookingmethod for less tender beef cuts. After slowly browning, the beef isslowly simmered in a small amount of liquid in a tightly covered pan untilfork-tender. The steam inside the pansoftens the tough gelatin. Flavorfulbraising juices can be thickened for a sauce or gravy. Keys to successfulbraising are low heat and a tightly covered pan. Boiling rather than simmering causes the beef to toughen.

Beef Eye Round SteaksSlowly brown steaks in small amountof oil in heavy pan. Pour off drippings, ifnecessary. Add small amount of liquid.Bring to a boil; reduce heat to low.Cover tightly and simmer gently overlow heat or in 325°F oven according to chart until fork-tender.


Beef Eye Round Steaks (marinate)Grill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare doneness, turningoccasionally. Do not overcook.

3/4 inch thick

15 to 19 minutes

1 inch thick

19 to 23 minutes

GAS GRILLING

Beef Eye Round Steaks (marinate)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally. Do not overcook.

3/4 inch thick

10 to 12 minutes

1 inch thick

17 to 19 minutes

SKILLET COOKING

Beef Eye Round Steaks (marinate)Heat heavy, nonstick skillet overmedium-high heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook, uncovered,according to chart for medium raredoneness, turning once. Do not overcook.

1/2 inch thick

3 to 4 minutes


2-37

PREPARATION POINTERSGRILLING & SKILLET COOKING

� Marinate 6 to 24 hours in tenderizing marinade. A tenderizingmarinade contains a food acid, such as lemon juice, vinegar, Italiandressing, salsa or wine.

� Allow 1/4 to 1/2 cup marinade foreach 1 to 2 pounds of steak.

� Marinate in a food-safe plastic bag or in a nonreactive glass orplastic container in the refrigerator.Turn steaks occasionally for evenexposure to marinade.







� Carve Eye Round Steaks into thin slices.

BRAISING


� Use stockpot or deep skillet largeenough to hold steaks and any otheringredients comfortably. If pan is too small, spillovers may occur.

� Brown = Flavor: Some recipesdon’t brown beef before simmering,yet this step adds a huge flavorbonus. If desired, lightly coat steakswith seasoned flour before browningto seal in flavor and moisture, and tohelp thicken braising juices.

� Use 1/2 cup to 2 cups liquid (broth, water, juice, beer or wine) when braising.

� Bring liquid to a boil, then quicklyreduce heat to low to maintain aslow simmer. Don’t rush the cookingprocess. Boiling toughens ratherthan tenderizes beef.

� Cover pan tightly to retain steam.Don’t lift cover unnecessarily.

� Steaks do not need turning duringbraising.

� Turn braising juices into gravy orsauce with one of these methods:

Reduce juices over medium-highheat until slightly thickened.

Mix cornstarch or flour to a smoothpaste with an equal amount of coolbraising juices, beef broth or water.Stir into juices and heat until bubblyand thickened. (For a medium-thickconsistency, use 1 tablespoon cornstarch or 2 tablespoons flourper cup of liquid.)



BRAISING

� For best results, braise steaks until fork-tender. Do not overcook.Cooking too long results in dry,stringy steak.

� To accurately determine correctdoneness, insert a fork into thickestpart of steak. The steak is donewhen fork inserts without resistanceand releases easily when pulled out.

COOKING GUIDELINESGRILLING & SKILLET COOKING

� For best results, grill or skillet cooksteaks to medium rare (145°F)doneness or braise until fork-tender.Do not overcook.


BEEF ROUND TIP STEAK, thin cutSIRLOIN TIP STEAK, SANDWICH STEAK, BREAKFAST STEAK

2-38

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


A lean steak with a good nutrition profile, this economical boneless cut is completely edible with no waste. Although less tender, it’s usually sold as athin cut so marinating is not required. Round Tip, the fastest cooking steak, is best for quick skillet cooking or cut into strips for a stir-fry. For best eating quality, cook only to medium rare.

MERCHANDISINGOPTIONS� Quick Easy Meals

� Last-Minute Meals

� Dieter’s Delight — satisfying protein, delicious flavor and only 5 grams fat per serving

� Classic Philly Cheese Steak Sandwich (merchandise withhoagie rolls, sliced cheese andcoleslaw from the deli case)

� Sunday Breakfast — treat the family to a steak and egg breakfast(merchandise with eggs and cut-upfresh fruit)


SourceRound

COOKING METHODSKILLET COOKING

Beef Round Tip SteaksHeat heavy, nonstick skillet overmedium-high heat until hot. Do not add oil or water. Place steaks in skillet.Do not crowd. Cook, uncovered,according to chart for medium raredoneness, turning once. Do not overcook.






medium rare doneness. Do not overcook.

� To determine doneness make asmall slit near center of steak andcheck color.


BEEF ROUND TIP STEAK, THIN CUT

2-39

1 to 2 minutes

BEEF ROUND SIRLOIN TIP CENTER STEAK

2-40

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Relatively new to the marketplace, this value steak is destined to become an everyday success. Boneless, lean and delicious, it’s great when grilled or skillet-cooked as individual steaks. This steak can also be cut into strips for a quick stir-fry or into pieces for kabobs. For best eating quality, cook only to medium rare.

Round Sirloin Tip Center Steaks are derived from the Beef Round Tip, Cap Off, which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip center is then cut across the grain into 3/4-inch or 1-inch thick steaks.

MERCHANDISINGOPTIONS� Fast Family Barbecues

� Skillet Steak Sensations

� Wrap it Up (merchandise with flourtortillas and salsa)

� Fast Fixin’ Stir-Fry (merchandisewith fresh vegetable blend and bottled stir-fry sauce)


SourceRound


Beef Round Sirloin Tip Center SteaksGrill steaks, covered, over medium,ash-covered coals according to chartfor medium rare doneness, turningoccasionally. Do not overcook.









BEEF ROUND SIRLOIN TIP CENTER STEAK

2-41

� To judge doneness visually, makesmall slit near center of steak andcheck color.


3/4 inch thick

8 to 9 minutes

1 inch thick

11 to 13 minutes

GAS GRILLING

Beef Round Sirloin Tip Center SteaksGrill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally. Do not overcook.

3/4 inch thick

8 to 11 minutes

1 inch thick

13 to 15 minutes

SKILLET COOKING

Beef Round Sirloin Tip Center SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium raredoneness, turning twice. Do not overcook.

3/4 inch thick

11 to 13 minutes

1 inch thick

14 to 15 minutes

BEEF ROUND SIRLOIN TIP SIDE STEAK

2-42

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Relatively new to the marketplace, this affordable boneless steak is destined to become a favorite. Lean and great for dieters, it’s less tender than the Round Sirloin Tip Center Steak and should be marinated 6 to 24 hours in a tenderizing marinade. Great when grilled or skillet-cooked as individual steaks. For best eating quality, cook only to medium rare.

Round Sirloin Tip Side Steaks are derived from the Beef Round Tip, Cap Off, which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip side is then cut across the grain into 3/4-inch or 1-inch thick steaks.

MERCHANDISINGOPTIONS� Marinate and Grill Steaks

(merchandise with assorted bottled marinades)

� Family Barbecues



SourceRound

PREPARATION POINTERS� Marinate for 6 to 24 hours in


� Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.











BEEF ROUND SIRLOIN TIP SIDE STEAK

2-43

� To judge doneness visually, makesmall slit near center of steak andcheck color.



Beef Round Sirloin Tip Side Steaks(marinate)Grill steaks, covered, over medium,ash-covered coals according to chartfor medium rare doneness, turningonce. Do not overcook.

3/4 inch thick

9 to 11 minutes

1 inch thick

12 to 14 minutes

GAS GRILLING

Beef Round Sirloin Tip Side Steaks(marinate)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally. Do not overcook.

3/4 inch thick

7 to 9 minutes

1 inch thick

13 to 14 minutes

SKILLET COOKING

Beef Round Sirloin Tip Side Steaks(marinate)Heat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium raredoneness, turning twice. Do not overcook.

3/4 inch thick

10 to 12 minutes

1 inch thick

13 to 15 minutes

BEEF BOTTOM ROUND STEAK (WESTERN GRILLER)WESTERN GRILLER

2-44

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Relatively new to the marketplace, this steak is an everyday value steak. It’s lean, convenient, boneless and quick-cooking. This steak should be marinated 6 to 24 hours in a tenderizing marinade before grilling or broiling. Steaks 1 inch thick or less can be skillet-cooked. For best eating quality, cook only to medium rare and carve into thin slices.

Beef Bottom Round Steaks (Western Griller) are cut from the Beef Outside Round (Flat). Following the natural seam, the triangular-shaped muscle is removed and usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4, 1, or1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks.

MERCHANDISINGOPTIONS� Great Steak Value — Marinate

and Grill (merchandise with bottled marinades)

� Family Barbecues



SourceRound












� Carve Beef Bottom Round Steaksinto thin slices.




BEEF BOTTOM ROUND STEAK (WESTERN GRILLER)

2-45




Beef Bottom Round Steaks (Western Griller) (marinate)Grill steaks, covered, over medium,ash-covered coals according to chartfor medium rare doneness, turningoccasionally. Do not overcook.

3/4 inch thick

8 to 10 minutes

GAS GRILLING

Beef Bottom Round Steaks (Western Griller) (marinate)Grill steaks, covered, over medium heat according to chart for mediumrare to medium doneness, turningoccasionally. Do not overcook.

1 inch thick

12 to 15 minutes

1-1/4 inches thick


18 to 20 minutes

3/4 inch thick

11 to 14 minutes

1 inch thick

15 to 17 minutes

BROILING

Beef Bottom Round Steaks (Western Griller) (marinate)Place steaks on rack in broiler pan.Broil steaks according to chart formedium rare doneness, turning once.Let stand 5 minutes before carving. Do not overcook.

SKILLET COOKING

Beef Bottom Round Steaks (Western Griller), (marinate)Heat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium raredoneness, turning occasionally. Do not overcook.

3/4 inch thick

11 to 14 minutes

1 inch thick

16 to 22 minutes

BEEF SKIRT STEAKFAJITA STEAK

2-46

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield, boneless


This once under-appreciated steak has become a favorite with family and friends in recent years. This long, narrow, flat and less tender boneless steak is extremely flavorful and holds its own when paired with other bold flavors. The inside Skirt Steak is somewhat thicker than the outside Skirt Steak. This steak benefits from a tenderizing marinade. To promote tenderness, carve diagonally across the grain into thin slices.

MERCHANDISINGOPTIONS� Classic Fajita (merchandise with

tortillas, salsa and limes)

� Steak Sandwich (merchandise withhoagie rolls and sliced cheese)

� Korean Barbecue (merchandisewith bottled sesame-soy marinade,jarred kimchee and packaged rice mix)


SourceShort Plate










� Carve Skirt Steak diagonally acrossthe grain into thin slices.




BEEF SKIRT STEAK

2-47





Beef Skirt Steaks (marinate)Cut skirt steaks into 4- to 6-inch portions. Grill steaks, uncovered, overmedium, ash-covered coals accordingto chart for medium rare to mediumdoneness, turning occasionally. Do not overcook.

GAS GRILLING

Beef Skirt Steaks (marinate)Cut skirt steaks into 4- to 6-inch portions. Grill steaks, covered, overmedium heat according to chart formedium rare to medium doneness,turning occasionally. Do not overcook.

1 to 1-1/2 pounds

10 to 13 minutes

1 to 1-1/2 pounds

8 to 12 minutes

BEEF FLANK STEAKLONDON BROIL (other cuts known as LONDON BROIL include BEEF TOP ROUND STEAK and BEEF SHOULDER STEAK)

2-48

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


Thin, flat and extremely flavorful, this less tender boneless steak has a robust beefy flavor that makes it a natural for spicier dishes, such as fajitas. Flank Steak benefits from a tenderizing marinade and is great grilled or broiled. Carve thinly across the grain to promote tenderness. Can also be cut into strips for a stir-fry or ribbon (satay-style) kabobs. Flank steak was used in the original London Broil recipe.

MERCHANDISINGOPTIONS� Fun, Friends, Fiesta (merchandise

for southwest salad with cumin vinaigrette for marinade and salad dressing, black beans andcorn)

� Pita Fajitas (merchandise withpitas, bell peppers and onions)

� Great Beef Tacos (merchandisewith chili-lime marinade, tortillas,guacamole, salsa and shredded Mexican cheese blend)


SourceFlank



� Allow 1/4 to 1/2 cup marinade foreach steak.




� Pat raw steak dry with paper towelsto promote browning.



� Carve Flank Steak across the graininto thin slices.




BEEF FLANK STEAK

2-49





Beef Flank Steaks (marinate)Grill, uncovered, over medium, ash-covered coals according to chart for medium rare to mediumdoneness, turning occasionally. Do not overcook.

1-1/2 to 2 pounds

16 to 21 minutes

1-1/2 to 2 pounds

17 to 21 minutes

1-1/2 to 2 pounds


13 to 18 minutes

GAS GRILLING

Beef Flank Steaks (marinate)Grill, covered, over medium heataccording to chart for medium rare to medium doneness, turning occasionally. Do not overcook.

BROILING

Beef Flank Steaks (marinate)Place steak on rack in broiler pan. Broil steak according to chart formedium rare to medium doneness,turning once. Do not overcook.

BEEF TRI-TIP STEAK

2-50

Optimum Storage


3 to 4 days


6 to 12 months

Yield/Servings

1 pound yield


This beef steak is cut from the Tri-Tip Roast, one of the muscles of the bottom sirloin. Beef Tri-Tip Steak is lean, tender, boneless and offers rich beef flavor at an affordable price. It’s convenient, versatile, quick-cooking, waste-free and ideal for today’s busy consumer. Tri-Tip Steak is great skillet-cooked, grilled or broiled. It’s often marinated for flavor rather than for tenderness.

MERCHANDISINGOPTIONS� Great on the Grill (merchandise

with simple herb blends)

� Marinate and Grill (merchandisewith bottled marinades)

� Quick Weeknight Meal (merchandise with Caesar salad mix)

� Easy Barbecue Sandwich (merchandise with bottled barbecue sauce, crusty rolls and prepared coleslaw)


SourceLoin/Sirloin



� To add flavor, season steak with a rub just before cooking, or marinate 15 minutes to 2 hours.







BEEF TRI-TIP STEAK

2-51





Beef Tri-Tip SteaksGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.

3/4 inch thick

9 to 13 minutes

1 inch thick

13 to 17 minutes

1 inch thick


9 to 12 minutes

3/4 inch thick


6 to 9 minutes

BROILING

Beef Tri-Tip SteaksPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.

SKILLET COOKING

Beef Tri-Tip SteaksHeat heavy, nonstick skillet overmedium heat until hot. Do not add oil or water. Place steaks in skillet. Do not crowd. Cook steaks, uncovered,according to chart for medium rare to medium doneness, turningoccasionally.

3/4 inch thick

6 to 9 minutes

1 inch thick

9 to 12 minutes

BEEF CUBED STEAK

2-52

Optimum Storage


1 to 2 days


3 to 4 months

Yield/Servings

1 pound yield


This mechanically tenderized boneless steak may be cut from any primal, but usually comes from the round. A good value with no waste, Beef Cubed Steak is great for everyday family meals. Convenient and quick-cooking, Cubed Steak is perfect when there’s little time to prepare a meal. Skillet-cook individual steaks or stir-fry 1-inch pieces for a quick soup, chunky chili or pasta dish.

MERCHANDISINGOPTIONS� Fast Family/Budget Meals

� Cheeseburger Mac (merchandisewith package of macaroni and cheese)

� 3-Ingredient Chili (merchandisewith canned diced tomatoes andchili beans)

� Quick Stew (merchandise withjarred beef gravy and frozen vegetable blends)

� Classic Country-Fried Steak (merchandise with country gravy mixes and refrigerated biscuit dough)QUALITY

Everyday (boneless)

SourceRound (typically) but can befrom any primal



� Season with salt after cooking.

� Remove excess drippings from skillet as they accumulate during cooking.


medium doneness. Do not overcook.

� To determine doneness, make small slit near center of steak andcheck color.


� Cook Cubed Steaks to an internaltemperature of 160°F.

BEEF CUBED STEAK

2-53

COOKING METHOD3 EASY STEPS TO PAN-FRYING BEEF (Sautéing)

Beef Cubed Steaks1. Heat small amount of oil in heavy,

nonstick skillet over medium heatuntil hot.

2. Season beef (directly from the refrigerator), as desired. Place beef in preheated skillet (do notcrowd). Do not add water. Do not cover.

3. Pan-fry to desired doneness, turningoccasionally. After cooking, seasonbeef with salt, if desired.

Funded by The Beef Checkoff© 2003, revised 2008. Cattlemen’s Beef Board & National Cattlemen’s Beef Association

For more information visit BeefRetail.org

ncba btc 2 s2 - beef retailmerchandise with rice pilaf mix, sliced mushrooms and red wine) steak for...

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