One of the most common questions we hear from anyone purchasing our beef is “how do you recommend we cook it?”
We’re not professional chefs, but we do cook and eat beef a lot. Here are some beef cooking tips and tricks that we think you’ll find helpful.
Cuts of Beef
Have you ever stood at a meat counter and been thoroughly confused? If so, we have good news! You never have to be confused again.
There are only 8 primal cuts of beef, and every cut you see in the grocery store stems from the 8 primal cuts. The cuts determine the beef’s tenderness and price. Learn these 8 and you’ll be good-to-go.
- Short Plate
More details about beef cuts:
- Cuts of Beef: What Cuts Do You Get with a Quarter or Half Cow Order?
- What Everybody Ought to Know About Beef Cuts
- 4 Best Cuts of Beef to Grill
- The Art of Choosing the Best Cut of Steak
- Beef Marbling: Why it’s so Important
When you buy beef from us, it is inspected, cut and packaged at a USDA certified facility. They then freeze the beef, and we deliver it to you frozen. This surprises some people because they think of farm-fresh beef as never-frozen. However, frozen beef is a big advantage for you since it’s an added food safety measure. There are four basic ways to thaw meat:
- Refrigerator thawing
- Cold-water thawing
- Microwave thawing
- Cook it frozen (yes, it’s perfectly safe to cook beef from a frozen state)
More details about thawing beef:
If you ask 10 cooks how to cook beef, you’ll get 10 different answers. Thankfully, they can all be summed up with a handful of basic cooking methods. Once you know these methods, you can cook any beef cut.
More details about cooking specific beef cuts:
- How to Cook Ground Beef & Easy Ground Beef Recipes
- How to Cook Steak & Easy Steak Recipes
- How to Cook Skirt Steak & Easy Skirt Steak Recipes
- 7 Beef Cooking Methods
- Cooking Beef in 3-Steps (Infographics)
Rub or Marinade?
In addition to our favorite beef recipes, we also like rubs and marinades. Some say that with good beef, you don’t need a rub or marinade. We agree. We don’t use rubs and marinades all the time, but we do use them when we want a unique or different flavor for a dish.
More details about rubs and marinades:
- Dry Rub or Marinade? Which is Best for Steak?
- Our 10 Favorite Beef Rubs
- 5-Ingredient Roast Dry Rub
- The Best Burger Seasoning
- Taco Meat Seasoning
- DIY Beef Rub. This “formula” is for anyone who doesn’t want to be confined by a recipe. It’s also ideal when you’re trying to come up with a new flavor for your beef.
What’s your favorite — rare, medium or well-done? When you’re learning how to cook beef, you quickly discover there are many different ways to tell beef’s doneness. The most popular methods are the touch test and a meat thermometer.
More details about beef temperature:
If you cook regularly, you’re going to have leftovers. We follow the USDA Food Safety site on leftover storage. They recommend refrigerating leftovers within 2 hours after cooking. Leftovers can be stored in the refrigerator for 3-4 days, or in the freezer for 3-4 months.
Other Beef Secrets
You maybe thought these were myths, but they aren’t. Here are some extra tips that everyone cooking beef should know.
Have a question about how to cook beef? Let us know! We’re here to help.