Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. Pat beef steaks, cubes and pot roasts dry with a paper towel for better browning. To make cutting strips for stir-frying easier, partially freeze beef about 30 minutes or until firm. Use a gentle touch with ground beef. Overmixing will result in burgers, meatballs or meatloaves with a firm, compact texture. When roasting or broiling, place beef on a rack in the broiler or roasting pan to allow fat to drip away during cooking. Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.

Great beef recipes

Visit www.beefitswhatsfordinner.com.

To find out what cuts should be grilled and broiled, what cuts should be braised and stewed and much more download our beef cooking methods guide.

Beef cooking times

Beef carving tips

Determine the doneness of beef with either our beef doneness color guide or our beef cooking times guide.

A sharp carving knife and a plastic or wood cutting board are a must when carving beef. Get other helpful carving tips here.

Marinades and rubs 

Beef flavor pairings

Don't know what kind of marinade or rub to use? Use our marinades and rubs guide to help you decide.

Ever wonder why beef is often paired with certain ingredients or complimentary foods? Learn more about beef flavor pairings.