Carden Angus Beef Your Grass Fed Angus Beef Source

Cooking Tender Beef Cuts

Cook Tender Beef Cuts with Dry Heat Cooking Methods.

Roasting

1. Place the roast, fat side up, in a roasting pan.
2. Do not add liquid and do not use a lid
3. Season with salt, pepper and garlic, if desired.
4. Roast at 325F (160C) for approx:

• 20 Minutes per pound (45 min/kg) for rare meat.
• 25 Minutes per pound (55 min/kg) for medium meat.
• 30-35 Minutes per pound (65 min/kg) for well done meat.

Note: Medium tender roasts (especially rump, round and sirloin tip) may be cooked by this method if the oven temperature is reduced to 275F (140C) for approx. 40 min/lb. (90min/kg)

Frying

1. For thin cuts such as tender steaks and ground beef.
2. Slash the fat edge of steaks to prevent curling.
3. Cook over medium heat in a small amount of fat.

Broiling

1. For tender steak, ground beef.
2. Slash fat edges of steaks to prevent curling
3. place meat on cold broiler rack 4-5 inches (10-12cm) below element.
4. Broil meat on one side, turn and broil on other side for approx 7 minutes per side for medium done steak, 3/4 to 1 inch (2cm) thick.
5. Salt steaks after broiling.