Beef Cuts and Cooking Methods
ROAST: Standing ribs; rolled ribs; rump (high quality) and loaf.
BROIL: Rib, club, tenderloin (filet mignon), T-bone, porterhouse, sirloin and top round steaks and patties.
PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.
PANFRY: Thin rib, club, tenderloin (filet mignon), T-bone, porterhouse and sirloin steaks; patties and brains.
BRAISE: Pot-roasts—arm, blade, rump (bone in and boneless); arm, blade, round and flank steaks; short ribs; plate; brisket; cross cut shanks; heart; kidney; brains and liver.
COOK IN LIQUID (Large cuts and stews): neck; shank; heel of round; plate; brisket; short ribs; corned beef; stew meat; heart; kidney; tongue; brains and sweetbreads.
Other Facts About Beef
The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0° F. or lower, 6 to 12 months.
Recipes for BEEF
Standing Ribs of Beef
- 2 to 3-rib beef standing rib roast
- Salt
- Pepper
Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300° F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done.
Menu Idea
Fruit Cup
Standing Ribs of Beef
Baked Potatoes
Asparagus
Tossed Green Salad
Hot Rolls
Butter or Margarine
Apple Pie
Beverage
Corned Beef and Cabbage
- 3 to 4 pounds corned beef
- Water to cover
- 1 large head cabbage, cut in wedges
Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings.
Menu Idea
Corned Beef and Cabbage
Parsleyed Potatoes
Carrot-Raisin Salad
Rye Rolls
Butter or Margarine
Gingerbread
Beverage
Broiled Porterhouse or Sirloin Steak
- Beef porterhouse or sirloin steak, cut 1 to 2 inches thick
- Salt
- Pepper
Set regulator to broil. Place steak on broiler rack. Insert broiler pan and rack so the top of 1-inch steak is 2 inches from the heat and 2-inch steak is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season.
Steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium-done steak. Steaks cut 2 inches thick require 30 to 35 minutes for rare steak and 35 to 45 minutes for medium-done steak. 1 to 2 servings may be obtained from a 1-inch porterhouse steak; 2 to 4 servings from a 2-inch porterhouse steak; 3 to 6 servings from a 1-inch sirloin steak; 6 to 12 servings from a 2-inch sirloin steak.
Menu Idea
Broiled Porterhouse Steak
French Fried Potatoes
Green Beans
Tomato-Onion Salad
Garlic French Bread
Butter or Margarine
Angel Food Cake
Beverage
Baked Beef and Rice
- 1 pound ground beef
- 1 cup rice
- 1 small onion, chopped
- 2 tablespoons lard or drippings
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 small bottle olives, sliced
- 2 cups tomato juice
- 1½ cups boiling water
- ½ cup grated cheese
Cook ground beef, rice and chopped onion in drippings until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in 1½-quart casserole, cover and bake in a slow oven (300° F.) 1 hour. Uncover, sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. 6 servings.
Menu Idea
Baked Beef and Rice
Harvard Beets
Peas
Perfection Salad
Hot Muffins
Butter or Margarine
Southern Marble Cake
Beverage
Chinese Pepper Steak with Rice
- Beef arm steak, cut 1 inch thick
- 2 tablespoons lard or drippings
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 large green peppers, cut into strips
- ½ cup celery, sliced crosswise
- 2 tablespoons chopped pimiento, if desired
- ½ cup consomme or stock
- Salt
- Pepper
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 3 cups boiled rice
Cut steak into thin strips. Brown meat in lard or drippings. Add the onion, garlic, green peppers, celery and pimiento. Add consomme or stock. Season with salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve hot with freshly boiled rice. 4 servings.
Menu Idea
Chinese Pepper Steak
Rice
Broccoli
Jellied Pineapple Salad
Butterhorns
Butter or Margarine
Boston Cream Pie
Beverage
Deviled Steak
- Beef Arm steak, cut 1 inch thick
- ¼ cup flour
- 2 tablespoons lard or drippings
- 1 large onion, sliced
- 1 teaspoon dry mustard
- ⅛ teaspoon paprika
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons vinegar
- 1 cup hot water
Cut steak into individual servings. Dredge steak with flour and brown both sides in lard or drippings. Place sliced onion over meat. Add seasonings, vinegar and water. Cover closely and cook in a slow oven (300° F.) for about 1 hour or until tender. Thicken the remaining liquid for gravy. 6 servings.
Menu Idea
Deviled Steak
Scalloped Potatoes
Asparagus
Orange-Avocado Salad
Hot Biscuits
Butter or Margarine
Chocolate Chiffon Pie
Beverage
Onion ’Burgers
- 1½ pounds ground beef
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cups chopped onion
- 2 tablespoons butter or margarine
- 2 teaspoons prepared horseradish
- 2 teaspoons prepared mustard
- ½ teaspoon salt
- 6 split buns
Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter or margarine, add horseradish, mustard and salt. Spread onion mixture over 6 patties, top each with a patty and press together. Chill. Place patties on broiler rack. Insert broiler pan allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, 8 to 10 minutes. Turn and brown on second side. Serve on buns, if desired. 6 servings.
Menu Idea
Onion ’Burgers
Potato Chips
Baked Beans
Sliced Tomatoes
Buns
Assorted Fresh Fruit
Cookies
Beverage
Beef Short Ribs—Raisin Sauce
- 3 pounds beef short ribs
- 3 tablespoons lard or drippings
- Salt
- Pepper
- 1 onion, quartered
- ½ cup brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon flour
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- ¼ teaspoon grated lemon rind
- 1 bay leaf
- 1½ cups water
- ½ cup raisins
Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings.
Menu Idea
Beef Short Ribs
Baked Potatoes
Lima Beans
Tomato-Onion Salad
Hot Biscuits
Butter or Margarine
Peach Crumb Pie
Beverage
Beef Put-Together
- 1 pound boneless beef for stew, cut in 1-inch cubes
- 3 tablespoons lard or drippings
- 1 medium onion, sliced
- 1 green pepper, sliced
- 1 cup diced celery
- 1 cup diced carrots
- 1 can condensed tomato soup
- 1½ teaspoons salt
- ⅛ teaspoon pepper
- ½ cup cooked peas
- 2 cups hot, cooked rice
Brown meat in lard or drippings. Add onion and green pepper and cook 5 minutes. Add celery, carrots, tomato soup and seasonings. Cover and cook slowly about 1 hour or until meat and vegetables are done. Add cooked peas and serve over hot, cooked rice. 4 servings.
Menu Idea
Beef Put-Together
Steamed Rice
Head Lettuce Salad
Hard Rolls
Butter or Margarine
Rhubarb Pie
Beverage
Beef Chili Patties
- 1 pound ground beef
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 egg, beaten
- 2 tablespoons lard or drippings
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 No. 303 can tomatoes, drained
- 1 cup cooked corn
- 1 teaspoon chili powder
- 2 teaspoons salt
Combine ground beef, salt, pepper and egg. Shape into 8 small patties and place in a baking dish. Cook onion and green pepper in lard or drippings for 2 minutes. Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300° F.) for 30 minutes. 4 servings.
Menu Ideas
Beef Chili Patties
Whipped Potatoes
Lima Beans
Tossed Green Salad
Rye Bread
Butter or Margarine
Apple Dumplings
Beverage
Beef Pot-Roast
- 3 to 4-pound beef arm or blade pot-roast
- 2 tablespoons flour
- 2 teaspoons salt
- ¼ teaspoon pepper
- 3 tablespoons lard or drippings
- ¼ cup water
- 3 cups seasoned cooked noodles
- 1 12-ounce package frozen peas, cooked or 1 No. 303 can peas
- 2 tablespoons butter or margarine
Dredge pot-roast with seasoned flour and brown in lard or drippings. Add water, cover and simmer in a slow oven (300° F.) or on top of range 3 hours or until tender. Thicken cooking liquid for gravy, if desired. Combine noodles, peas and butter or margarine. Cook until heated through. Serve pot-roast on noodles and peas. 6 to 8 servings.
Menu Idea
Beef Pot-Roast
Noodles
Peas
Spinach-Radish Salad
Hard Rolls
Butter or Margarine
Pineapple Upside-Down Cake
Beverage
Family Meat Loaf
- 2 pounds ground beef
- 1 pound ground pork
- 1 cup fine dry bread crumbs
- 1 cup milk
- 1½ tablespoons chopped onion
- 1 tablespoon minced parsley
- 1 egg, slightly beaten
- 1 teaspoon salt
- ½ teaspoon celery salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon rind
Soak bread crumbs in milk. Combine ground beef and pork, bread crumbs, onion, parsley, beaten egg, seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) for 1½ hours. 10 to 12 servings.
Menu Idea
Family Meat Loaf
Mashed Potatoes
Green Beans
Tomato-Cucumber Salad
Hot Rolls
Butter or Margarine
Lemon Sherbet
Cookies
Beverage
Recipes for Beef Leftovers
Beef Puff
- 2 cups ground cooked beef
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons chopped parsley
- ½ cup mayonnaise
- 8 slices bread
- Butter or margarine, softened
- 3 eggs, slightly beaten
- 2 cups milk
- ¼ teaspoon salt
- ¼ teaspoon sage
Combine meat, salt, pepper, parsley and mayonnaise. Spread 4 slices bread with butter or margarine, cover with meat mixture and top with slice of bread. Place sandwiches in greased shallow casserole dish. Combine eggs, milk, salt and sage and mix well. Pour over sandwiches and let stand in refrigerator at least an hour before baking. Bake in a moderate oven (350° F.) about 45 minutes or until brown and puffed. 4 servings.
Leftover Treat
- 2½ cups diced cooked beef
- 1 tablespoon minced onion
- 1 tablespoon minced green pepper
- I tablespoon lard or drippings
- 1 cup gravy or medium white sauce
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon chili powder
- 1 tablespoon chili sauce
- 1½ cups cooked rice
- 3 tablespoons grated sharp cheddar cheese
- 1 egg, slightly beaten
- ½ cup crushed corn flakes
Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings.
Bonus Recipe (not included in Let’s Cook Meat)
Kenny’s Easy Camping Hamburger Stew: Doing the prep work ahead of time at home makes this an easy recipe at the campsite.
- 1 pound ground beef, browned and drained at home
- 4 strips bacon, cooked and crumbled at home
- 1 large potato, diced at home
- 1 large carrot, sliced at home
- 1 small onion, diced at home
- 1 can beef broth
- 1 twelve ounce can V8 juice
- Generous sprinkle of Italian Seasoning
Put ingredients in a mess kit pot. Bring to boil on camp stove. Cover and simmer about 30 minutes, until vegetables are tender. Salt and pepper to taste. Serve with fire-warmed tortillas with toasted marshmallows for dessert. 4 servings.
