High quality meat can be found in all local grocery stores.  All retail meat has been inspected for safety before cut into the retail products.  But, bacterial infestation, bad storage procedures or improper packaging can cause good meat to lose quality.

Visual Identification

The visual identification of quality meat is based on color, marbling and waterholding capacity.  The meat should have a normal red color that is uniform throughout the entire cut.  Beef, lamb, and pork should also have marbling throughout the meat.  Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut.  The marbling will increase the juiciness, tenderness and flavor the the product.   Waterholding capacity can be witnessed by looking at the package, if excess water is found in the bottom of the retail package, it may lead to a dry cooked product.   The cut should hold water within the meat to add to juiciness.  You should also identify that there is no abnormal growth on the meat (i.e. microbial growth).

Smell---Another quality identification is smell.  The product should have a normal smell.   This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the specie.  Any rancid or strange smelling meat should be avoided.

 
Firmness

Meat should appear firm rather than soft.  When handling the retail package, it should be firm, but not tough.  It should give under pressure, but not actually be soft.

An unsliced roast usually costs less than one that is sliced and tied. Whole chicken is usually a better buy than chicken parts. A whole turkey usually provides more meat than boned, rolled turkey roast. 

More than one-third of the money spent on food goes for meat, poultry and fish. To get the most for your food dollars, review your meat buying practices. 


Here are some tips to help you:

Study the specials. Sometimes chicken may be the best buy. At other times, the best buy might be ham, pork or beef

Select the cuts and kinds of meat, poultry and fish that give the most lean meat for the money. Compare meats on a cost-per-serving basis, not cost per pound.
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Serve smaller amounts of meat, poultry and fish by combining them with more economical foods such as potatoes, rice, macaroni, noodles and breads.

Look for bargains. Buy for future use if your budget allows, but don't overbuy. Prices change frequently.

Plan meals ahead. For example, stew more chicken than you need for one meal. Freeze it to use later for chicken dishes, salads or sandwiches. Use the broth for soup. Or buy ham on special and use it for meals, casseroles or sandwiches; save the bone and drippings for soup or beans .

Check the amount of service you're paying for. An unsliced roast usually costs less than one that is sliced and tied.
Whole chicken is usually a better buy than chicken parts. A whole turkey usually provides more meat than boned, rolled turkey roast.

Use meat substitutes for some meals, but try to provide at least one serving of meat, poultry or fish daily. Meat substitutes include eggs, dry beans, dry peas, peanut butter and cheese.

Study your total shopping list and purchases. Make sure you're not spending money on nonessentials that might be spent for good, nutritious foods your family needs.

Beef Buying Choices  

Regardless of their quality grade, some cuts of meat are naturally more tender than others. Cuts from the less-used muscles along the back of the animal -- the rib and loin sections -- will always be more tender than those from the more active muscles such as the shoulder, flank, and leg.

Since the most tender cuts make up only a small proportion of a beef or lamb carcass, they are in greatest demand and usually command a higher price than other cuts.

Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.

USDA Prime, Choice, Select, and Standard grades come from younger beef. The highest grade, USDA Prime, is used mostly by hotels and restaurants, but a small amount is sold at retail markets. The grade most widely sold at retail is USDA Choice. However, consumer preference for leaner beef has increased the popularity of the Select grade of beef. Select grade can now be found at most meat counters.

Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat.

The three lower grades -- USDA Utility, Cutter, and Canner -- are seldom, if ever, sold at retail but are used instead to make ground beef and manufactured meat items such as frankfurters.

Although some boneless cuts may cost more on a per pound basis, they may be more economical due to less waste. The amount of bone and waste fat determines the number of servings of cooked meat a cut will yield. Cost of the edible portion is really the important factor.
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How Much Meat to Buy

The type of cut you purchase is very important in determining the amount of meat to buy. Normally a recommended serving size is three to three and one-half ounces, or about five servings per pound of cooked lean meat.

The servings per pound of purchased weight can vary greatly due to differences in fat and bone content of different retail cuts. For example, about twice as many people can be fed from boneless pork chops as from pork sirloin roast because boneless pork chops have about four servings per pound, compared to two servings per pound for pork sirloin roast.

Cost Per Serving     

To determine the cost per serving for a particular cut of meat, find the number of servings per pound for the retail cut (Table I). Next locate the price per pound as purchased in the left hand column of the Cost per Serving Chart (Table II), and follow the price per pound line to the correct serving per pound column. The value in that column is the Cost per Serving for that retail cut. This can be especially useful to compare the cost per serving of two cuts.

For example, a chuck arm roast costs $1.89 per pound and a boneless rump roast costs $2.79 per pound. Which is the best buy?

1. Determine servings per pound (Table I).
   Chuck arm roast - two servings per pound
   Boneless rump roasts - three servings per pound
2. Locate the price per pound of each cut on the Cost per Serving Chart and follow over to correct servings per pound column.
3. Read the cost per serving:
   Chuck Arm Roast -- $ .95
   Boneless Rump Roast -- $ .93

In this example the boneless rump roast would be a slightly better buy. 

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In summary, meat consumers can use these two charts to compare the cost per serving when purchasing meat. The Servings Per Pound Table can aid in meal planning by helping consumers calculate how much meat they need to buy.   

Table I. Serving per pound from meat cuts

Table II. Cost per Serving Chart   To Top of Page

Buying Beef Sides

What sounds like a great buy could be a lot of waste.     To Top of Page


Supermarket meat departments who handle "carcass beef" i.e. beef which is delivered from the slaughterhouses in "quarters", forequarters and hindquarters,  are rare since the advent of 'boxed beef". i.e. beef which is further processed by the meat packers into "primal" and  sub primal" cuts, i.e. primal=" i.e.  = "beef loin", sub primal= "short loin".

There may be Independent chains and stores who still receive beef in "sides" and for this reason we will cover the subject. The same thinking should go into the purchase of "primal cuts" as "carcass"

 
Beef wrapped securely in moisture- and vapor-proof freezer paper will remain in good condition for nine months to a year at zero degrees Fahrenheit. Not all meat will keep this long. 

Buying extra meat to freeze when prices are attractive can be convenient and economical. But buying meat wholesale in quantity to last three to six months isn't always wise. 

Here are some reasons to be careful when buying meat in quantity:

Advertised prices for wholesale meat usually refer to total weight before cutting into edible portions. Butchers usually count on losing about 1/3 of a carcass in boning, trimming, shrinking and other cutting losses. More careful studies estimate the cutting loss to be between 25 and 30 percent. A 300-pound side of beef will yield about 225 pounds of usable meat.

The division of the 300-pound carcass can affect the buyer's satisfaction, too. An average side of beef yields about one-fourth steaks of all kinds, one-fourth roasts, one-fourth ground beef and stew meat, and one fourth waste.

Always ask if cutting, wrapping and freezing costs are included in the advertised price or if there is an extra charge.
Meat must be frozen quickly. It's best to have the freezing done by a commercial facility than to rely on a home freezer. 

Consider the safe period of storage. Beef wrapped securely in moisture- and vapor-proof freezer paper will remain in good condition for nine months to a year at zero degrees Fahrenheit. Not all meat will keep this long. Use ground beef and stew meat within four months and pork, within six months. Smoked meats will lose quality after six to eight weeks.

Always figure cash and credit costs when buying wholesale. Buying on credit can cancel any savings in price.

Be sure you have enough freezer room to store the added quantity.

Consider family likes and dislikes when buying meat wholesale. If your family doesn't eat all of the various cuts, or if the meat will not be eaten within the safe storage period, buying meat in quantity may not be a good idea.

Select meat 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,
excessive storage time or lack of full vacuum.

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

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Which Cut?  

Beef cuts from the center of the animal – the loin and rib – are suspension muscles.
They receive little exercise and so they are tender. They are most suitable for dry heat
cooking methods.

Cuts from the front and rear of the animal – the chuck and round – are responsible for
locomotion. These heavily exercised muscles are less tender and generally require
moist heat cooking.

Ground Beef

Lean-to-fat ratios vary. Check the label. If a package is labeled ground beef, it must
be no more than 30% fat, at least 70% lean.

Beef Steaks    To Top of Page


Tender Steaks: Most come from the center (rib and loin sections) of the animal and
are usually cooked by dry heat methods. Tender steaks can be categorized as
premium steaks or as more affordable family-priced steaks.

Premium tender steaks include top loin (strip), T-bone, Porterhouse, ribeye, rib
and tenderloin.
Family-priced tender steaks include top sirloin, chuck top blade, chuck eye and
round tip.

Less Tender Steaks: These are primarily from the more heavily exercised fore- and
hindquarters and are better suited for moist heat cooking. Some may be cooked by
dry heat after being tenderized in a tenderizing marinade.

Less tender steaks include full-cut round, top round, eye round and bottom round;
chuck shoulder, chuck 7-bone, chuck arm and chuck blade; flank and skirt.

Cubed Steaks: Are mechanically tenderized steaks, usually from the round.

Beef Roasts  

A roast is a cut of beef, thicker than two inches, that is suitable for cooking by dry
heat – on a rack in a shallow open pan – in the oven or in a covered grill (indirect heat).

Premium Roasts: These are from the rib and short loin and are more costly. They are
perfect for holidays, entertaining and other special occasions. Premium roasts are rib,
rib-eye and tenderloin.

Family-Priced Roasts: These are from the round and bottom sirloin; they are leaner
and more economical. They are more suitable for family fare, casual gatherings and
for the health-conscious. Family-priced roasts include tri-tip, round tip and eye round.

For holidays or special occasions, it’s advisable to order the type and size of roast you
need in advance from your meat retailer. Expect larger appetites at these times and
plan on about 6 ounces cooked, trimmed beef per serving.

For small gatherings, choose a beef tri-tip roast or a small beef tenderloin roast.

Boneless roasts are easiest to carve. This is a great benefit when hosting a crowd or
if serving buffet-style.

Pot Roasts   

Pot roasts come from the fore- and hindquarters of the carcass. These muscles are
more heavily exercised and contain more connective tissue – two factors that make
them less tender. They require moist heat cooking to tenderize the meat fibers and
develop the natural beef flavors.

Pot roasts from the chuck have more fat, and therefore more flavor, than those from the
round.

Many beef chuck and round cuts can be used interchangeably in pot roast recipes,
requiring only slight adjustments in cooking times. Take advantage of this fact when
the cut specified in a recipe is not available, when certain cuts are on special or to
accommodate family preferences.

Beef Chuck Pot Roasts: Commonly available chuck pot roasts are bone-in and
boneless chuck arm pot roast, bone-in and boneless chuck blade pot roast, chuck
7-bone pot roast and boneless chuck shoulder pot roast.

Less common chuck pot roasts include bone-in and boneless chuck cross rib pot
roast, chuck mock tender roast (boneless), boneless chuck top blade roast and
boneless chuck eye roast.

Beef Round Roasts: Beef round roasts suitable for pot roast include boneless round
rump roast, bottom round roast, eye round roast and round tip roast.

Beef Brisket: Brisket is a boneless cut from the breast section, the underside of the
forequarter. It is available fresh and corned.

Fresh and corned beef brisket cuts include whole brisket, point half and point cut
brisket, flat half and flat cut brisket and middle cut brisket.

The point half is sometimes called thick cut. The flat half, often referred to as first cut
or thin cut, is less fatty and therefore more desirable.

Beef For Stir-Fry    

Beef for stir-fry consists of uniformly cut strips of lean tender boneless beef. Look for
packages that have the most uniform size pieces and the least amount of fat.

Beef For Stew

Beef for stew may be cut from any part of the carcass except the shank, but it is
usually cut from the chuck or round. Beef for stew is boneless and usually
well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Beef For Kabobs

Beef for kabobs may be cut from any portion of the carcass except the shank, but it is
usually cut from the sirloin or round. Cubes cut from the round will benefit from a
tenderizing marinade. Beef for kabobs is boneless and well-trimmed. The cubes are
approximately 1 to 1-1/2 inches.

Lamb Buying Choices  To Top of Page

Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA-graded.

USDA Prime: Prime grade lamb is very high in tenderness, juiciness, and flavor. It has moderate marbling, which enhances both flavor and juiciness. Prime chops and roasts are excellent for dry-heat cooking (broiling and roasting).

USDA Choice: Choice grade lamb has slightly less marbling than Prime, but still is of very high quality. Choice chops and roasts also are very tender, juicy, and flavorful and suited to dry-heat cooking. Lower grades of lamb and mutton (USDA Good, Utility, and Cull) are seldom marked with the grade if sold at retail.

Most cuts of USDA Prime and Choice lamb -- including shoulder cuts -- are tender and can be oven roasted, broiled, or pan broiled. A leg of lamb graded Choice or Prime, for example, is delectable when oven roasted.

The less tender cuts -- the breast, riblets, neck, and shank -- can be braised slowly to make excellent (and tender) lamb dishes.

Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark. Grades for yearling mutton and mutton are the same as for lamb, except that mutton does not qualify for the Prime grade and the Cull grade applies only to mutton.

Pork Buying Choices  

Like lamb, pork is generally produced from young animals and is, therefore, less variable in tenderness than beef. However, there is another reason why pork is less variable. Producers have responded to consumer demand by actually changing their feeding and management programs. They've even changed the genetic makeup of their breeding stock to consistently produce leaner carcasses. Also, most visible fat is trimmed off at the processing plant. Because of these changes, today's fresh pork products have considerably less fat than they did just a decade ago.

Because of this consistency, USDA grades for pork reflect only two levels of quality -- Acceptable and Unacceptable. Acceptable quality pork is also graded for yield, i.e., the yield ratio of lean to waste. Unacceptable quality pork -- which includes meat that is soft and watery -- is graded U.S. Utility.

In buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

The Versatility of Pork

Pork's consistency makes it suitable for a variety of cooking styles. However, like beef and lamb, the cut affects the cooking method. Following are some of the more popular pork cuts and suggested methods of cooking:

Pork chops come in a variety of cuts -- center loin, rib chops, sirloin chops, boneless or bone-in. They can be prepared by pan broiling, grilling, baking, braising, or sauteing. Thin chops (1/4 - 3/8 inch) are best sauteed. Boneless chops cook more quickly than bone-in chops.

Ribs are available as spareribs, back ribs, and country-style ribs. Spareribs come from the belly portion, while back ribs and country-style ribs come from the loin. All three styles can be braised or roasted in the oven or on the barbecue grill. Slow cooking yields the most tender and flavorful results.

Tenderloins are considered to be the most tender and tasty cut of pork. Extremely lean, tenderloins can be roasted whole, cut into cubes for kabobs or into strips for stir-fry, and sliced for scaloppini or medallions.

Points to Consider

Wholesomeness...quality...class...nutritive value...cost...convenience...and informative labeling are some of the points to consider when purchasing poultry.

Wholesomeness

All poultry must be officially inspected to ensure that it is wholesome, properly labeled, and not adulterated. The processing plant's premises, facilities, equipment, and procedures must be inspected. And, the inspection stamp must appear on the label. This mandatory inspection is done by USDA's Food Safety and Inspection Service. It must be done before poultry can be graded for quality.

Labeling for Safety  To Top of Page

Poultry inspection procedures are designed to minimize the likelihood of harmful bacteria being present in poultry products. However, some bacteria could be present and could become a problem if the poultry is not handled properly during preparation. USDA requires that safe handling and cooking instructions be put on all packages of raw poultry; this includes any poultry product not considered "ready to eat."

Safe Handling Instructions: This product was inspected for your safety. Some animal products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw (meats or poultry) separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw (meat or poultry). Cook thoroughly. Refrigerate leftovers within 2 hours.

For information about poultry inspection and safety, call USDA's Meat and Poultry Hotline. The national toll-free number is 800-535-4555. In the Washington, DC, area, call (202) 720-3333.  

Quality Assurance

Grading involves evaluating poultry in terms of quality standards. Quality standards reflect factors that affect the inherent properties of poultry, factors that determine its relative degree of excellence or value. The highest quality is U.S. Grade A, the only grade you are likely to see in the store. U.S. Grades B and C may be sold at retail, but are usually used in further-processed products where the poultry meat is cut up, chopped, or ground.

The official grade shield certifies that the poultry has been graded for quality by a technically trained government grader. USDA's Agricultural Marketing Service provides the grading service, on a voluntary basis, to poultry processors and others who request it and pay a fee for it.

Poultry Buying Choices    To Top of Page

U.S. grades apply to six kinds of poultry: chicken, turkey, duck, goose, guinea, and pigeon.

The USDA grade shield may be found on the following ready-to-cook poultry products, whether chilled or frozen:

whole poultry carcasses, poultry parts -- with or without the skin, bone-in or boneless, poultry roasts, and poultry tenderloins.

There are no grade standards for poultry necks, wing tips, tails, giblets, or poultry meat that is diced, shredded, or ground.

U.S. Grade A Poultry

Grade A poultry whole carcasses and bone-in parts 
are fully fleshed and meaty; have a good conformation, a normal shape; are free of disjointed or broken bones; have a well-developed and well-distributed layer of fat in the skin; are free of pinfeathers, exposed flesh, and discolorations; and, in the case of whole carcasses, have no missing parts.

Grade A boneless poultry products are free of bone, cartilage, tendons, bruises, and blood clots.

Grade A poultry products that are frozen must be free of freezing defects such as dehydration or excess moisture.

Buying and Thawing Turkey
Important facts you need to know.

A fifteen-pound turkey will provide twice as many servings as a ten-pound bird due to the larger proportion of meat to bone. When you buy a turkey weighing twelve pounds or less figure about 3/4 of a pound per serving. 

One of the first things to remember when buying a turkey is buy it well in advance of when you plan to cook it. The turkey you buy will probably be frozen and it takes a long time to correctly thaw a frozen turkey. In fact, it may take from one-to-three days. 

Poultry

Popular retail cuts   

Chicken and turkey white meat comes primarily from the breast and wings. The dark meat comes from the thighs and drumsticks.

Select by Class  To Top of Page

The class of poultry indicates the age of the bird. Age affects the tenderness of poultry meat and dictates the cooking method to use for maximum flavor and tenderness. Poultry meat from young birds is more tender than poultry meat from older birds.

Young birds provide tender-meat poultry that is suitable for all cooking methods, especially broiling, barbecuing, roasting, or frying. They may be labeled as:

Chicken: young chicken, Rock Cornish game hen, broiler, fryer, roaster, or capon.

Turkey: young turkey, fryer-roaster, young hen, or young tom.

Duck: duckling, young duckling, broiler duckling, fryer duckling, or roaster duckling.

Goose and guinea: young goose or guinea.

Pigeon: squab.

Mature birds provide less tender-meat poultry that is suitable for moist-heat cooking such as stewing or baking, and may be preferred for use in soups, casseroles, salads, or sandwiches. They may be labeled as:

Chicken : mature chicken, hen, fowl, baking chicken, or stewing chicken.

Turkey: mature turkey, yearling turkey, or old turkey.

Duck, goose, and guinea: mature or old duck, goose, or guinea.

Pigeon : pigeon.  

Safe Handling

Wash hands, cutting board, utensils, and work surface with hot, soapy water before and after handling raw and cooked poultry.

Keep raw poultry in the refrigerator (40 °F). Cook within 1 to 2 days, or freeze it.

Keep frozen poultry in the freezer (0 °F). Cook promptly after thawing. Thaw in the refrigerator; in cold water, changing the water every 30 minutes; or in a microwave oven.

Keep cooked poultry in the refrigerator. Use within 4 days, or freeze it.

Completely cook poultry at one time. Never partially cook, then store and finish cooking later.

Whole birds should be stuffed just before cooking. Mix dry ingredients with other ingredients (for example, margarine, onion, and broth) just before stuffing the bird. Remove stuffing from the bird immediately after cooking. Store stuffing separately in the refrigerator.

When serving poultry, never leave it out of the refrigerator more than 2 hours.

Put cooked poultry on a clean plate, never on a plate that held raw poultry and had not yet been thoroughly washed.

Nutritive Value    

Poultry provides protein, niacin, vitamins B6 and B12, iron, zinc, and phosphorus. Fat, saturated fat, and cholesterol are also present in all poultry, with most of the fat being in the skin. Use the Nutrition Facts panel on each individual product label to learn about the nutrient content of that food and how it fits into an overall daily diet. The Nutrition Facts panel must appear on all processed poultry products, while its use is voluntary on single-ingredient raw poultry.

Choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight. The Dietary Guidelines for Americans suggest choosing a diet containing 30 percent or less of calories from fat and less than 10 percent of calories from saturated fatty acids. Also, some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less per day.

The Food Guide Pyramid suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish. Count as a serving 2 to 3 ounces of cooked poultry, about the amount of poultry meat on a medium chicken breast half.  To Top of Page

Tips: To reduce fat in cooked poultry, broil, roast, bake, simmer, or microwave poultry rather than fry. Cook whole birds on a rack. Drain and discard any fat that accumulates during cooking. Remove the skin before eating. When you choose poultry dishes that are higher in fat, balance your fat intake by choosing other foods that are low in fat.

Buying your turkey.

The turkey in the grocery store today is the result of improved production methods and the tenderness of the bird depends primarily on its age and how it's handled before it's cooked. You may see tom turkeys priced differently than hen turkeys, however, there is no real difference in the tenderness of the two.

When buying a tom or a hen, look for the word "young" on the label. Young turkeys are best for roasting. The tenderness of your turkey can be influenced by the way you cook it. How dry it is and, to some extent, the amount of natural fat in the turkey are other factors.

In most cases, large turkeys are usually better buys than small ones. You pay less per pound for large turkeys than for small turkeys. Large turkeys have a higher proportion of meat to bone than do small turkeys.

All turkeys shipped across state lines must be federally inspected for wholesomeness and labeled with the government stamp. While the grading as A, B, and C., is not mandatory, it is a good guide. Many brands carry the grade shield. Most turkeys in retail stores are Grade A.
  To Top of Page

When shopping for a turkey, make sure the store's freezer case is at zero degrees or below. Don't buy frozen turkeys stacked above the load line in the freezer or those packed in ice in the aisle displays .

Look for undamaged wrappings because exposure to air dehydrates the meat and impairs the quality. Select the size turkey you need for the occasion or plan leftovers for the freezer. You can save money by basting your own turkey.
Those advertised as "self-basting" cost more than those which are not "self basting".

Thawing turkeys…

Thaw the bird in its original wrapper on a tray in the refrigerator...never thaw a turkey at room temperature. It's important that you keep the frozen turkey's outer surface cool during thawing to prevent bacterial growth on the outside while the inside is still cold.

Quick thawing tricks.

If you have only hours instead of days to thaw your turkey, you can get two large brown paper bags, the kind grocery stores use. Put the turkey in one of the grocery bags, then, put that bag inside the empty one, open end first. This keeps the cold air inside the bag and keeps the surface of the turkey cool while the inside of the bird thaws. Thawing time for a turkey that weighs eight-to-twelve pounds should be only 10 -12 hours.

Another quick and safe method for thawing a turkey is to use cold tap water. Put the turkey in the sink or in a pan and cover it with cold tap water. Change the water often. This way the turkey will thaw in six to eight hours.

Keep the bird in the original wrapper and as soon as the bird is pliable, remove the package of giblets and the neck which are wrapped and stored inside the body cavity. Refrigerate or freeze the giblets immediately if you're not going to use them right away.

Heat-and-serve beef entr�es are taking root in supermarket fresh meat cases across the country. These pre-cooked beef dishes can be heated in the microwave and ready to serve in about 10 minutes. In April 1999, the beef industry worked with new product manufacturers and retailers in more than 35 markets to conduct an advertising/product sampling blitz to build awareness and trial of 18 different heat-and-serve entr�es. 

To help consumers find the products they want, today's "Beef Made Easy" program helps grocery stores organize the beef section into cooking method categories. Color-coded merchandising tools, including rail strips and signs, direct shoppers to the types of beef dishes they want. On-pack cooking instruction labels include simple cooking instructions and timetables so consumers know exactly how to prepare any beef cut in the fresh meat case.
 

SMART SHOPPER - BUYING BEEF

• Meat Grading
  
  Meat grading is a service performed by the highly trained USDA specialists. Beef quality grades indicate palatability. While there are eight grades for beef, the three most common grades are U.S. Prime, U.S. Choice and U.S. Select.
  
  Prime: This grade of beef contains the greatest degree of marbling*. It is generally sold to finer restaurants and to some meat stores. It is usually higher priced because it is produced in very limited quantities.
  
  Choice: This grade is frequently found in retail stores. It is preferred by most consumers because it contains sufficient marbling for taste and tenderness but is usually less costly than Prime.
   To Top of Page
  
  Select: Generally lower-priced grade of beef with less marbling than Choice. Select cuts of beef may not be as tender or juicy as those graded Choice.
  
  *Marbling: The small flecks of fat throughout the lean meat are called marbling. Marbling improves the meat's flavor and juiciness.

• Making The Right Beef Choice
  
  There are more than 60 different beef cuts available at the meat case today. Many stores also provide the consumer with time saving items like beef strips for stir-fry and complete kabob kits. There is a wide variety to satisfy all tastes, schedules and budgets. Follow a few simple guidelines to get the most from your purchase.
  
  When selecting beef cuts consider how the beef will be prepared.
  An appropriate cooking method should be used for the cut selected. Read the package label for the weight and price. On ground beef, look for an % indication of leanness or composition. Selection of ground beef should be made on price, personal preference and the type of dish to be prepared. When selecting roasts or steaks, the leanest cuts are from the loin and round while the most tender are loin and rib area.

• Appearance  What To Look For    
  
  Follow these tips to help select beef that is fresh, high quality, good tasting and safe.
  
    Select beef with a bright cherry-red color, without any grayish or brown blotches. A darker, purplish-red color is typical of vacuum-packaged beef because of lack of oxygen but once exposed to the air it will turn bright red.
  
    Look for beef that is firm to the touch and not soft.
  
    Make sure the package is cold and has no holes or tears.
  
    Choose packages without excessive liquid. Excessive liquid may be an indication of improper storage or beef that is past it�s optimum shelf life. 
  
    Check the sell by date on the package and purchase before this date.
  
    Select your beef just prior to checking out to help keep it cold.
   

• Keeping The Quality
  
  All fresh meat is perishable and must be handled and stored properly to avoid spoilage and food borne illness. Upon arriving home, immediately place beef in the coldest part (35°F -40°F ) of the refrigerator. Keep in mind that ground meats are more perishable than roasts or steaks resulting in a shorter shelf life.
  
  If you do not plan to use the beef within a few days, freeze the package at 0°F or colder. Beef can be frozen in the original packaging for up to two weeks. For longer storage, rewrap the beef in freezer paper, plastic freezer bags or heavy duty aluminum foil and squeeze out as much air as possible. Label each package with the date and name of the beef cut.
  
  To defrost beef safely, place in the refrigerator the day before cooking and let thaw overnight. For food safety reasons it is not recommended that meats be defrosted at room temperature.

• Beef and Your Health   To Top of Page
  
  
  Beef easily fits within the guidelines for healthful eating. Beef provides high quality protein, complete with all eight essential amino acids. It is also one of the most important sources of dietary iron and zinc. Beef also contains significant amounts of riboflavin, niacin, and vitamin B12 . 
  
  The USDA Food Guide Pyramid shows that 2-3 servings (a total of 5-7 ounces each day) from the Meat Group should be consumed each day. A great way to visualize a 3 ounce serving of beef is that it is about the size of a deck of playing cards.
  
  For additional information about the healthful benefits of beef in your diet, click here.

BEEF PREPARATION TIPS

Beef Cooking Methods

Choosing the correct cooking method is the secret to successfully cooking beef so that it's tender and juicy. The cooking method is determined by the beef cut and whether it is a tender or less tender cut. The beef animal is made up of two types of muscles: suspension and locomotion. Suspension muscles (loin and rib) are not used greatly in movement and have less connective tissue therefore they're tender. Cuts from the front and rear (chuck and round) are the locomotion muscles which are less tender. When you're at the meat counter, the package label will help you identify which part of the animal the beef cut is from. Dry Heat cooking methods are generally used to cook the tender cuts of beef. Roasting, broiling and stir-fry are just a few examples of the dry heat method. Moist Heat cooking methods are used for the less tender cuts. The moist heat method ensures fork-tender beef by simmering the beef gently in liquid in a tightly covered pan.
 

ROASTING - "Dry Heat Method"

RIB ROAST--RUMP ROAST--TOP ROUND ROAST--EYE ROUND ROAST--GROUND BEEF

1. Heat oven to temperature specified in recipe.

2. Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Season meat and insert oven proof thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water. Do not cover.

3. Roast according to the recipe. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. The temperature will continue to rise 5°F -10°F  to reach desired doneness and the roast will be easier to carve.

BROILING - "Dry Heat Method"

CHUCK SHOULDER STEAK--RIB STEAK--SIRLOIN STEAK--PORTERHOUSE--TENDERLOIN

 
1. Set oven to broil; preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; for gas ranges the door should remain closed. (However, consult the owner's manual for specific broiling guidelines.)

2. Place beef (straight from refrigerator) on rack of broiler pan. Season meat as desired. Position broiler pan so that surface of beef is within specified distance from the heat as indicated in recipe.

3. Broil according to recipe; turn once. After cooking, season with salt, if desired.

PAN FRYING/STIR-FRY Dry Heat Method

CHUCKEYE STEAK--RIBEYE STEAK--NEWYORK STEAK--SIRLOIN STEAK--TOP ROUND

1. Partially freeze beef for easier slicing, if desired. Cut into thin, uniform strips or pieces. Marinate to add flavor or tenderize while preparing other ingredients.

2. Heat small amount of oil in heavy nonstick skillet over medium heat until hot.

3. Stir-fry beef in small batches by continuously turning until outside of beef is no longer pink. Cook beef and vegetables separately, then combine and heat through. The cooking liquid may be thickened with cornstarch dissolved in water.

PAN BROILING Dry Heat Method

RIBEYE STEAK--TENDERLOIN STEAK--SIRLOIN STEAK--BEEF PATTIES

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1. Heat heavy nonstick skillet over medium heat until hot.

2. Season beef (straight from refrigerator) as desired. Place beef in preheated skillet. Do not add oil or water. Do not cover.

3. Pan broil according to recipe; turn occasionally. Remove excess drippings from skillet as they accumulate.

GRILLING Dry Heat Method

RIB STEAK--T-BONE--PORTERHOUSE--SIRLOIN--BEEF PATTIES

1. Gas grills: Consult your owner's manual for grilling guidelines. Charcoal grills: When coals are medium, ash-covered (approx. 30 minutes), spread in single layer. Position cooking grid and check cooking temperature by cautiously holding the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.

2. Season beef as desired straight from refrigerator. Place on cooking grid directly over the heat.

3. Grill according to the recipe; turning occasionally.

COOKING IN LIQUID/STEWING Moist Heat Method

BRISKET--CHUCK POT ROAST

 
1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Omit browning step for corned beef brisket.

2. Cover beef with liquid such as broth, water, juice, beer or wine. Add seasoning as desired. Bring liquid to boil and reduce to low heat.

3. Cover tightly and simmer gently over low heat on range or in a 325°F  oven according to recipe or until beef is fork-tender. The cooking liquid may be reduced or thickened for a sauce.

BRAISING/POT ROASTING Moist Heat Method

CHUCK POT ROAST--ROUND STEAK--FLANK STEAK

1. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season as desired.

2. Add small amount (1/2 to 2 cups) of liquid such as broth, water, juice, beer or wine.

3. Cover tightly and simmer gently over low heat on range or in a 325°F  oven according to recipe or until beef is fork-tender. The cooking liquid may be reduced or thickened for a sauce.

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MARINADES AND RUBS

Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize beef. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar. For a quick marinate, use Italian dressing or salsa. 

A rub is a blend of seasonings, such as dried herbs and spices, applied to the surface of uncooked beef for flavor. Paste type rubes often contain some oil, crushed garlic or mustard. 

Marinating Tips: 

• Always marinate in the refrigerator, never at room temperature.
   

• Tender beef cuts need only be marinated 15 minutes to 2 hours.
   

• Less tender cuts should be marinated at least 6 hours.
   

• A tenderizing marinade reaches about  inch into the cut surface.
   

• Marinating longer than 24 hours can result in a mushy texture.
   

• If a marinade is to be used later for basting, reserve a portion of it before adding to the beef.
   

• Never save or reuse marinade.
   

• Allow  to  cup marinade for each 1-2 pounds of beef.
   

• Marinate in a plastic bag or non-reactive container.
   

• Occasionally stir the beef to allow for even exposure.
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DETERMINING DONENESS
Need more help? Click here for the Beef Roasting Timetable!

To assure a great beef eating experience it's important to use the correct cooking method. But equally important is knowing when the beef is cooked to the proper d