Beef Basics
This term refers to cattle raised for meat production.
What is beef cattle?
You always do this before handling raw beef.
What is washing your hands?
Beef is an excellent source of this essential nutrient, important for building muscles.
What is protein?
This quick, dry-heat cooking method is ideal for tender beef cuts.
What is grilling?
This popular steak cut comes from the short loin of the beef.
What is a T-bone steak?
Beef cattle are typically harvested at this age range.
What is 18-24 months?
What is 40°F?
This mineral, abundant in beef, helps prevent anemia.
What is protein?
This moist-heat cooking method is perfect for less tender cuts of beef.
What is braising?
This cut, often used for pot roast, comes from the chuck or shoulder area.
What is chuck roast?
This is a cut of meat that initially separates the meat from the carcass.
What is a primal cut?
This term refers to the transfer of harmful bacteria from one food to another?
What is cross-contamination?
Beef contains all 9 of elements that the body can't produce on its own.
What are amino acids?
When cooking ground beef, it should reach this internal temperature for food safety.
What is 160°F?
Known for its tenderness, this cut comes from the tenderloin.
What is filet mignon?
As part of the URMIS system, when meat is labeled for sale, it includes these three pieces of information.
What is the kind of meat, the primal cut name, and the retail (or consumer) name.
Cooked beef should be refrigerated within this many hours after cooking.
What is two hours?
This vitamin, found in beef, is crucial for brain function and red blood cell formation.
What is Vitamin B12?
This cooking method involves cooking beef in a very hot pan with little to no oil.
What is pan-searing?
This cut, ideal for slow cooking, comes from the lower chest of the beef.
What is brisket?
This is usually the second cut of meat, done just before the cuts of meat you see at the grocery store.
What is a subprimal cut?
This government agency is responsible for ensuring the safety of beef products in the United States.
What is the United States Department of Agriculture (USDA)?
A 3-ounce serving of lean beef contains approximately this many calories.
What is 150 calories?
This French term refers to a method of quickly browning the surface of beef before cooking.
What is sauté?
This flavorful cut, often used for fajitas, comes from the plate section of the beef.
What is skirt steak?