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About Center Cut Foods

Cooking Techniques

Dry-Heat Cooking

For the most tender cuts such as the rib steak, strip steak, sirloin, chuck or round steaks. These cuts can be cooked quickly on the grill, under the broiler, in a pan, or in the oven.


Grilling

For steaks, burgers, kabobs:

  1. Place meat on a preheated grill...the hotter the better.
  2. Grill until red juices appear on the top (uncooked) side.
  3. Turn using tongs or spatula to avoid piercing the meat.
  4. Season the cooked side, but add salt only at the table.
  5. Continue to desired doneness
Use the "firmness to touch" method
to gauge a steak's doneness

[ Relaxed Hand ] [ Stretched Hand ] [ Clenched Hand ]
Rare Medium Well-done

For rare
The human hand is in an open, relaxed state. Press the large thumb muscle between the thumb and index finger and it will feel like rare steak.

For medium
Stretch out your hand. Press the same muscle and it will feel like steak cooked to medium doneness.

For well-done
Clench a tight fist, and the thumb muscle will feel like well-done steak.

Broiling

  • Broiling in the oven is best for steaks, burgers, and kabobs. Broil using the grilling instructions above.

  • Pan broiling also works for steaks:

    1. Lightly coat one side of the meat with oil.
    2. Place oil side down in a heavy, hot skillet.
    3. Cook until juices rise to top of uncooked side.
    4. Coat uncooked side with oil.
    5. Turn.
    6. Season cooked side.
    7. Continue to desired doneness.


    Frying

  • Pan frying is good for steaks, patties, or thin beef:

    1. Heat thin layer of oil until very hot.
    2. Sear steaks - two minutes per side.
    3. Reduce temperature.
    4. Season.
    5. Continue to desired doneness.

  • Stir frying is great for strips from steaks or roasts:

    1. Slice meat into thin slices or strips
    2. In skillet or wok with small amount of oil, fry a small batch quickly, stirring constantly.
    3. Drain drippings after each batch.
    4. Remove meat.
    5. Stir fry vegetables separately.
    6. Add beef and serve.

    Oven Roasting

    1. Place the roast fat-side up on a rack in a waterless pan. Insert a meat thermometer. Make sure it doesn't touch fat or bone.
    2. Roast at 300 to 325 degrees F.
    3. At desired doneness, remove from pan.
    4. Let rest in a warm place for about 15 - 20 minutes before carving. It makes carving easier, and helps retain the juices. Otherwise, the juices wind up on the cutting board and not in the meat.

    Beef Roast Guide

    Type
    Temp (deg. F)
    Very rare
    130
    Rare
    140
    Medium rare
    150
    Medium
    160
    Medium well
    165
    Well
    170

    Note: Roasts over 2 pounds continue
    to cook out of the oven. Take them out
    about 5 degrees below the desired
    temperature.


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    Center Cut Foods, LLC
     Salisbury, MD 21802


    Copyright Ó 1998 - 2002 by Center Cut Foods, LLC. All rights reserved.