Mark Johnson, Oklahoma State University Extension Beef Cattle Breeding Specialist, offers herd health advice as part of the weekly series known as the “Cow Calf Corner,” published electronically by Dr. Derrell Peel, Johnson, and Paul Beck. Today, Mark talks about grilling beef.
Beef is the ideal dietary protein for grilling. With regard to flavor, beef is generally more interlaced with marbling, the taste fat that translates to a more flavorful and satisfying eating experience. Intact beef cuts can be aged to further intensify flavor which is not an option for other proteins. Beef offers more variety of cuts, all of which result in the same satisfying eating experience. Beef steaks can be served in a variety of “degree of doneness” options relative to your preference. Likewise, beef offers more options in the amount of time spent in preparation to better fit your schedule. Since beef is the preferred protein among most consumers, it will typically cost more per pound in comparison; nevertheless, the variety of options from a beef carcass leads to choices to fit any budget.
Consider The Cut
Middle meats from the beef carcass like ribeye, strip loin, filet and sirloin steaks are very tender and can be cooked quickly at high temperatures on the grill. Typically steaks or middle meats will be the more expensive cuts to purchase. Burgers, made from ground beef will be less expensive than middle meats and can result in the same savory beef flavor.
Practice Safety
Oklahoma State University Cooperative Extension fact sheets offer guidance on safe and delicious grilling. Key recommendations include:
- Use a food thermometer to ensure a safe internal temperature of burgers of 160 degrees F.
- Prevent cross-contamination and practice safe food handling. Use a clean platter to remove burgers from the grill and discard any leftover marinades.
- Keep children and pets away from the grilling area and never leave a lit grill unattended. Keep the grill at least 10 feet from structures.
- Keep burgers (and other perishable food like dairy products) chilled and covered prior to cooking.
More information about safe grilling can be found in the fact sheet referenced below.
Reference: https://extension.okstate.edu/fact-sheets/keep-food-safe.html
Article by: Mark Z. Johnson, Oklahoma State University Extension Beef Cattle Breeding Specialist
