[a]9] For further information on smoking see Farmers Bulletin No. 2138, “Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.”
Canning
Beef can be satisfactorily preserved by canning if the proper procedures are used. Meat is a low-acid, high-protein food that allows for good bacterial growth. The use of a pressure canner is vital when canning meat. Sterilization temperature should be held at 240°F for the proper length of time. A water bath or a steamer is not recommended since neither results in a sufficiently high temperature to produce effective sterilization. Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats. For complete canning procedures see Home and Garden Bulletin No. 106, “Home Canning of Meat and Poultry.”
Ground Beef
All lean trim can be ground as ground beef. Palatable ground beef should have from 15 to 30 percent fat. Most retail ground beef ranges from 20 to 25 percent fat.
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.