All Ways
To
Cook

TENDERLOIN • PRIME RIB • STANDING RIB • STRIP LOIN • RIB EYE • TOP SIRLOIN • RIB SIRLOIN TIP • RUMP • BOTTOM SIRLOIN TRI TIP • INSIDE ROUND • OUTSIDE ROUND • EYE OF ROUND

DONENESS: Cook to personal preference with medium-rare 145°F (63°C) to medium 160°F (71°C) removing from oven when 5°F (3°C) below finished temperature, cover and let rest for 15 minutes before carving.

BLADE • SHOULDER • CROSS RIB • TOP BLADE • CHUCK EYE • BOTTOM BLADE BONELESS • BRISKET BONELESS

DONENESS: Cover and simmer on stove top or in 325°F (160°C) oven for 3 hours or until fork-tender (or simmer in slow cooker on LOW for 8 to 10 hours).

TOP SIRLOIN • SIRLOIN TIP • INSIDE ROUND • OUTSIDE ROUND • PRIME RIB • CROSS RIB

DONENESS: Cook at constant heat, in closed barbecue, to desired doneness temperature, medium-rare 145°F (63°C), medium 155°F (68°C), well done 165°F (74℃). Resist peeking. Lifting the lid lets heat escape lengthening cooking time.

TENDERLOIN • STRIP LOIN • BOTTOM SIRLOIN TRI TIP • T-BONE • WING • PORTERHOUSE • TOP SIRLOIN • GRILLING BACK RIBS • RIB • RIB EYE • BOTTOM SIRLOIN BAVETTE (FLAP)

DONENESS: Cook to medium-rare 145°F (63°C) at the least, medium 155°F (68°C), well done 165°F (74℃).

SIRLOIN TIP • EYE OF ROUND • INSIDE ROUND • OUTSIDE ROUND • MARINATING STRIPS & CUBES • FLANK • SKIRT • MARINATING SHORT RIBS

DONENESS: Cook to medium-rare 145°F (63°C) at the least, medium 155°F (68°C), well done 165°F (74℃).

BLADE • CROSS RIB • BOTTOM BLADE • TOP BLADE • BRISKET

DONENESS: Simmer, covered, in 325°F (160°C) oven or on stove top approximately 1-1/4 hours or until tender.

SIMMERING SHORT RIBS • STEWING BEEF CUBES • CHUCK TAIL FLAT • SHANK CENTRE CUT • SHANK SPUR

DONENESS: Cover and simmer in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender.

STRIP LOIN • SIRLOIN TIP • TOP SIRLOIN STIR-FRY STRIPS • TOP SIRLOIN GRILLING CUBES • FAST FRY STEAK • INSIDE ROUND • OUTSIDE ROUND • EYE OF ROUND • EYE OF ROUND STRIPS FOR SATAY • RIB EYE

DONENESS: Cook beef in hot lightly oiled non-stick skillet using medium heat for 2 to 4 minutes per side for steak, 1 minute per side for strips or until browned.

GROUND SIRLOIN • GROUND ROUND • GROUND CHUCK • EXTRA LEAN • LEAN • MEDIUM • REGULAR

DONENESS: Cook ground beef in non-stick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with cooking. Cook all ground beef thoroughly to 160°F (71°C), until browned throughout. Test temperatures with a digital read thermometer. Never eat ground beef raw.