11/26/2001

New Guide to Buying and Preparing Great Steaks and Roasts
Once upon a time, women relied on the butcher to help choose a roast that was appropriate for a particular recipe. But today, most shoppers select their beef from a wide range of cuts displayed at self-service meat counters.

Matching the right cut with the preferred cooking method takes a little know-how. Which steaks require marinating and which are most tender if simmered? Which roasts do you cook uncovered and which require moist heat?

To answer all your basic questions and help guarantee tender, juicy steaks and roasts, the Beef Information Centre has just published a free booklet, "Beef Made Easy". The step-by-step advice starts with an explanation of the significance of aging, marbling, grading and certification. The booklet then categorizes various cuts into ten groups, based on cooking methods, such as grilling, marinating, simmering, roasting, stewing. For each category there are basic cooking instructions, with recommended times and temperatures, as well as an easy-to-prepare recipe.

"The new mini-recipes we've developed for each category keep in mind the need for easy preparation and contemporary trends for ethnic seasoning," says home economist Joyce Parslow, Consumer Promotions Coordinator for the Centre. "For example, you can add a Greek flair to steaks by using a Caesar salad dressing as the marinade, or add zip to a roast with a mustard-pepper rub."

Mustard Medallions with Sage Onion Compote - an updated version of the steak and onions classic.
Order a copy of
Beef Made Easy