A thick, juicy London broil is the perfect party meal; a warm-from-the-oven pot roast is a staple of many Sunday dinner tables; and a T-bone steak is the ultimate grilled feast. Whether you’re roasting, grilling, stir-frying or stewing it, beef is a wonderfully versatile meal-builder — and an excellent source of protein.
Here are some of the most frequently asked questions about beef:
Why is red meat red?
Muscles hold more oxygen, which gives meat its red color.
Why should we eat beef?
Beef is rich in high-quality protein, with all the necessary amino acids to make a complete protein source. Most plant-based sources of protein are missing at least one of these essential amino acids.
How long does it take to defrost a beef roast?
A large roast needs four to seven hours per pound to defrost in the refrigerator. A small roast needs three to five hours per pound.
What is a brisket?
A brisket is breast meat that requires long, slow cooking. If a brisket is cured in brine, it’s called corned beef.
How should I store beef?
If you don’t plan to use it within a few days, freeze beef immediately.
- Ground meats are more perishable than roasts or steaks, so don’t keep more than two days in the refrigerator. But you can freeze ground meats for up to four months.
- You can refrigerate steaks and roasts for four days, or freeze them for six to 12 months. To prevent freezer burn, rewrap the meat in moisture-proof, airtight material, such as freezer bags or heavy-duty aluminum foil.
Beef is both delicious and contains health benefits — and it’s important to know how to select, store and cook steaks, roasts and ground beef safely. Armed with these facts, you can gain all the health and taste benefits of this versatile meat.
