What cooking preparations are necessary?
It is best to thaw meat using the refrigerator. Using this method, a one pound package will thaw in approximately 20-24 hours. Microwave ovens are less friendly than the refrigerator; however, if used, select the lowest power setting to avoid cooking the outside while the inside thaws. Check the meat frequently to monitor microwave thawing. Cook ground beef until no pink remains, or until the meat temperature registers 160 degrees Fahrenheit. Slow-cooking methods that retain moisture work great on lean, red meat. Braising is recommended for roasts and high heat is ideal for steaks. Steaks should be prepared to a minimum of 140 degrees Fahrenheit (rare) to a maximum of 160 degrees Fahrenheit (medium) to harvest the best tenderness and flavor.
It is best to thaw meat using the refrigerator. Using this method, a one pound package will thaw in approximately 20-24 hours. Microwave ovens are less friendly than the refrigerator; however, if used, select the lowest power setting to avoid cooking the outside while the inside thaws. Check the meat frequently to monitor microwave thawing. Cook ground beef until no pink remains, or until the meat temperature registers 160 degrees Fahrenheit. Slow-cooking methods that retain moisture work great on lean, red meat. Braising is recommended for roasts and low heat is ideal for steaks. Steaks should be prepared to a minimum of 140 degrees Fahrenheit (rare) to a maximum of 160 degrees Fahrenheit (medium) to harvest the best tenderness and flavor.
