All Ways
To
Cook

TENDERLOIN • PRIME RIB / STANDING RIB / RIB EYE • STRIP LOIN • TOP SIRLOIN / RIB SIRLOIN TIP • BOTTOM SIRLOIN TRI TIP / RUMP • 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.

TOP BLADE (FLAT IRON) / CHUCK EYE • BOTTOM BLADE (BONELESS) / CROSS RIB • BLADE / SHOULDER • 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 • T-BONE / PORTERHOUSE • STRIP LOIN / RIB EYE / RIB / WING • TOP SIRLOIN / BOTTOM SIRLOIN TRI TIP / BOTTOM SIRLOIN BABETTE (FLAP) • GRILLING BACK RIBS

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

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

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

TOP BLADE • BLADE / CROSS RIB • BOTTOM 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.

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

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 • MEDIUM • REGULAR • LEAN / EXTRA LEAN

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.