MEAT COOKERY
Tender cuts of meat are best cooked with dry heat, as by broiling, roasting, or pan broiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and tenderized by cooking slowly in moisture.
Temperature control is very important in meat cookery. Meat loses moisture, fat, and other substances during cooking. However, some of the meat juices and fat may be retained in pan drippings.
Cooking losses can be minimized by controlling the oven temperature and final internal temperature of the meat. Shrinkage is increased when higher oven temperatures are used for cooking and when meat is cooked to a higher internal temperature.
The meat thermometer is the most accurate guide to the degree of doneness of meat. Cooking time can be used as a guide to the degree of doneness, but cooking time is affected by fat and moisture content and shape or size of the cut.
Types of Meat Cookery
Broiling
Broiling is recommended for tender steaks from the loin and rib and for ground meat patties. Blade steaks from the chuck may also be broiled if from a high-quality carcass (U.S. Choice or higher). For best results:
- Set oven for broiling.
- Place meat on rack of broiler pan set at the distance from the heat recommended by the oven manufacturer.
- Broil the steak or patties for approximately one-half the desired time before turning. One-inch steaks will require 15 to 30 minutes; 2-inch steaks, 35 to 55 minutes; and ¾-inch patties, 8 to 14 minutes.
- Season, if desired, and serve at once.
Pan broiling
The same tender cuts suitable for broiling may also be pan broiled if they are 1 inch or less in thickness. For best results:
- Place meat in hot frying pan or on a griddle.
- Do not add fat or water.
- Cook slowly over moderate heat, turning occasionally.
- Pour off or remove fat as it accumulates.
- Brown meat on both sides.
- Avoid overcooking. The total cooking time required for pan broiling is about 10 to 20 minutes for 1-inch steaks.
Pan frying
When fat is added or allowed to accumulate during cooking, the method is called pan frying. Tender cuts that are 1 inch thick or less are usually cooked by this method.
Braising
This method is best suited to less tender cuts such as round or chuck steak, flank steak, pot roast, stew beef, and shortribs. For best results:
- If desired, brown meat slowly on all sides with enough fat to keep meat from sticking. Use a heavy pan.
- Season with salt, pepper, herbs, and spices if desired.
- Add a small amount of liquid (½ cup or less).
- Cover tightly.
- Cook slowly over low heat on top of range or in a 350° (moderate) oven. Steaks will take 1 to 2 hours and pot roasts (3 to 5 pounds) will take 3 to 4 hours.
Roasting
This method is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib roast, sirloin top roast (USDA Choice or better), ribeye roast (delmonico), and boneless rolled rump roast (USDA Choice or better). For best results:
- Season with salt and pepper, if desired.
- Place meat, fat up, on rack in open shallow roasting pan.
- Insert a meat thermometer so the bulb is in the center of the largest muscle.
- Add no water and do not cover.
- Roast at oven temperature of 325° to desired internal temperature (see table below).
| Cut of meat | Approximate ready-to-cook weight | Approximate roasting time at 325° F[2] | Internal temperature of meat when done | |
| Pounds | Hours | °F | °C | |
| Beef | ||||
| Standing ribs[3] | ||||
| Rare | 4 to 6 | 2¼ to 2½ | 140 | 60 |
| Medium | 4 to 6 | 2½ to 3⅓ | 160 | 70 |
| Well done | 4 to 6 | 2¾ to 4 | 170 | 75 |
| Rare | 6 to 8 | 2½ to 3 | 140 | 60 |
| Medium | 6 to 8 | 3 to 3½ | 160 | 70 |
| Well done | 6 to 8 | 3½ to 4¼ | 170 | 75 |
| Rolled rib | ||||
| Rare | 5 to 7 | 2⅔ to 3¾ | 140 | 60 |
| Medium | 5 to 7 | 3¼ to 4½ | 160 | 70 |
| Well done | 5 to 7 | 4 to 5⅔ | 170 | 75 |
| Rolled rump | ||||
| (choice grade) | 4 to 6 | 2 to 2½ | 150 to 170 | 65 to 75 |
| Sirloin tip | ||||
| (choice grade) | 3½ to 4 | 2⅓ | 140 to 170 | 60 to 75 |
| 6 to 8 | 3½ to 4 | 140 to 170 | 60 to 75 | |
| [1] Source: Adapted from Home and Garden Bulletin No. 118, “Beef and Veal in Family Meals.” | ||||
| [2] Meat at refrigerator temperature at start of roasting. | ||||
| [3] Eight-inch cut. For 10-inch ribs allow about 30 minutes less time. | ||||
Cooking Variety Meats
Variety meats include liver, brains, heart, kidneys, sweetbreads, and tongue. Variety meats are very perishable and should be frozen or cooked as soon as possible.
Liver
Beef liver is usually braised or fried. Calf liver is frequently broiled, pan broiled, or pan fried. The outer membrane (skin) may be removed from liver before cooking.
Brains
Brains are soft and very tender and have a delicate flavor. They may be broiled, fried, braised, or cooked in liquid.
Heart
Heart is flavorful but not very tender. Braising or cooking in liquid is recommended.
Kidneys
Beef kidneys should be cooked in liquid or braised. Before cooking, remove membrane and hard parts. Slice or cut kidney in pieces, if desired.
Sweetbreads
Sweetbreads are the two lobes of the thymus gland located in the neck and are a tender meat. Veal, calf, and young beef furnish nearly all of the sweetbreads. As the animal matures, the thymus gland disappears. Sweetbreads may be broiled, fried, braised, or cooked in liquid.
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For sale by the Superintendent of Documents, U.S. Government Printing Office
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☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-217-437