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Top 3 Steak Articles

How To Successfully Taste Wine
Wine tasting is not the same as drinking it.

Benefits of Beef Consumption
Beef is the #3 food source of iron behind fortified cereal and grains.

Beef Flavor Pairings
We categorized the ingredients that were most often used with beef.

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Top 5 Steak Recipes

Grilled Flank Steak with Wild Mushroom Salsa
Slices of flank steak topped with a tasty three-mushroom salsa.

Five-Spice Steak
A steak marinated with ginger, garlic, and Chinese five-spice powder...

Garlic-Stuffed Steak
Marinated top sirloin filled with garlic stuffing and grilled.

Mandarin Orange Pepper Steak
A wonderful blend of flavours in this easy to prepare entree.

Jamaican Jerk Prime Rib
A slice of oven-roasted bone-in prime rib coated with Jamaican...

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What Are Some of General Beef Shopping Tips

What Are Some of General Beef Shopping Tips

2008-01-29 18:50
  • Select beef last when shopping to ensure that beef stays cold as long as possible until you get home.

  • Choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red.

  • Fresh ground beef does go through a number of color changes during its shelf life. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the package label.

  • A package of ground beef may appear bright red on the surface, where it is exposed to oxygen through the permeable plastic wrapping, while the interior, where oxygen is absent, remains purplish-red. With extended exposure to oxygen, beef's cherry-red color will take on a brown color.

  • Choose packages that are cold, tightly wrapped and have no tears or punctures. Be sure the packages do not contain excessive liquid, an indication of temperature abuse or excessive storage. For vacuum-packaged beef, be sure that the seal has not been broken and that the package is not leaking.

  • Choose steaks, roasts and pot roasts that are firm to the touch, not soft.

  • Purchase before or on the "sell by" date printed on the package label.
 
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