Beef is a highly flavorful meat and has a pleasant texture that makes it a hit both for outdoor and indoor cooking. However, not every would-be cook knows exactly what to do when faced with a big slab of beef. There are issues such as cut, method of cooking and yes, degree of doneness. After all, not every one at the dinner table likes their beef well done.

Factors that affect beef doneness and flavor

Other than the right amount of salt, herbs and spices, there are certain things that contribute to how well a chunk of juicy beef will turn out. First, there are certain things about beef that you will need to know to help you understand why certain cuts are better than others when it comes to using a specific method often used for outdoor cooking.

Parts

The cut of the beef is so named because of its location. Cuts such as the brisket, flank and plate are taken from the lower part of the cow’s body while cuts such as sirloin, round, short loin, chuck and rib are taken from the upper part.

The location of the cut matters because the more the muscle or flesh is used by the cow, the tougher it becomes. This explains why cuts such as the brisket and flank are more difficult to chew and will require a longer time to cook.

Cooking time and methods

Beef is excellent whether it’s rare, medium or well done. For outdoor cooking, some of the best cooking methods you can use include grilling and roasting. Grilling is normally done on an open fire while roasting may be performed in an enclosed space, such as an oven. Closing the barbecue cover to trap the heat will also work. In open fire, meat may also be wrapped in aluminum foil and roasted.

Grilling or broiling time for beef +” to 1″ thick:

Medium rare: 4 to 5 minutes per side
Medium: 6 to 7 minutes per side
Well done: 8 to 10 minutes per side

Roasting beef

Allow 30 minutes for each pound of beef to cook for medium beef. Adjust the time for rare beef or well done meat is preferred.

To roast ribs, a 4 to 6-pound bone may be roasted for about 23 to 25 min. at 140 degrees for rare, 27 to 30 minutes per lb. for medium at 160 degrees and 31 to 35 minutes per lb. for well done at 170 degrees.

Try not to overcook beef because heat toughens the meat, especially those that don’t contain a lot of fat or juice. If necessary, marinate lean cuts for added flavor.

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This entry was posted on Saturday, February 2nd, 2008 at 10:07 pm and is filed under Outdoor Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.