Cookin’ It!

Cooking beef correctly will result in maximum tenderness and flavour. One of the main factors affecting tenderness is the cut itself.

Cuts like the Shoulder Roasts – would be considered less tender, whereas medium tender cuts like Sirloin Tip Roast come from muscle groups that are regularly exercised. Cuts like the Filet Mignon or Prime Rib come from muscles that get very little exercise and are considered the most tender and succulent on the Side.

By understanding the inherent tenderness of each cut and choosing the appropriate cooking method for each, ALL CUTS can be made tender.

Times listed in the instructions below take into account the 20% less time required when cooking your PVR beef. When using other recipes please deduct 20% off the time to achieve the best results!

What

How

Instructions

TENDER CUTS – THE STEAKS:
Rib, Rib Eye, Wing, T-Bone, Strip Loin, Filet Mignon(Tenderloin), Sirloin Steak, Ground Beef

BROIL OR GRILL

Season with pepper, not salt.
Place meat on cold broiler rack 4-5” (10-12cm) below heat or on a lightly oiled grill.
Steaks ¾ – 1” (2cm) thick:
4-5 min / side for rare.
6-7 min / side for medium.
Add salt to taste.
TENDER CUTS – THE ROASTS:
Tenderloin, Rib Eye Roasts

ROAST

Place Roast, fat side up in an uncovered roasting pan.
Do not add liquid.
Season to taste.
Roast at 325F (160C) for:  15min/lb(35min/kg) rare
20min/lb(40min/kg) medium
28min/lb(50min/kg) well done
MEDIUM CUTS – THE ROASTS:
Cross Rib, Blade Roasts

BRAISE

Place roast fat side up in a roasting pan.
Add water, wine, juice or broth to cover bottom ½” (1-2cm) of the pan and cover with lid.
Cook at 325F (160C) for:
15min/lb(35min/kg) rare
20min/lb(40min/kg) medium
28min/lb(50min/kg) well done
Remove cover for final 3rd of cooking, add liquid if desired.
MEDIUM CUTS – THE ROASTS
Inside, Outside and Eye of Round, Sirloin Tip Roasts

ROAST

Place Roast, fat side up in an open roasting pan
Season to taste, do not add liquid, do not cover
Roast at 275F (140C) for approximately 30 min/lb (75 min/kg)
Use a quality meat thermometer
MEDIUM CUTS – THE STEAKS:
Inside, Swiss, Butterfly, Sirloin Tip, Cross Rib, Blade, Flank Steak

BROIL OR GRILL

Marinate for 6-8 hours or tenderize with meat mallet
Season with pepper, not salt
Place meat on cold broiler rack 4-5” (10-12cm) below heat or on a lightly oiled grill
Cook approximately:
… 4-5 min / side for rare;
… 6-7 min / side for medium
Do not cook past medium
MEDIUM CUTS – THE STEAKS:
Inside, Swiss, Butterfly, Sirloin Tip, Cross Rib, Blade, Flank Steak

BRAISE

Season but do not salt and brown in lightly greased pan
Add ½”- 1 cup (125-250ml) liquid (water, wine, broth) to the bottom of the pan
Simmer covered until tender on low heat or Cook at 325F (160C) for approximately 40-50 min for a 1″ (2.5cm) thick steak
LESS TENDER CUTS – THE ROASTS
Brisket, Short Rib, Shoulder and Arm Roasts

POT ROAST

Brown roast on all sides in a heavy pan
Add approx. 1 cup (250ml) liquid (water, wine, juice, broth) and seasonings
Cover and simmer on low heat until tender or at 325F (160C) for approximately 30 min/lb (65 min/kg):
Add more liquid as is necessary
Vegtables may be added for the final 1/2hour of cooking
LESS TENDER CUTS
Short Ribs, Stewing Beef

STEW

Dip cubes in seasoned flour and brown on all sides in a lightly greased pan
Add liquid (water, wine, juice, broth) to cover
Add seasonings
Cover and simmer on low heat until tender or at 325F (160C) for approximately 1 and 1/2 hours
Vegtables may be added for the final 1/2hour of cooking
Thicken gravy