Perfect Cuts of Meat
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Top round steak, eye round roast and bottom round roast are better when marinated before cooking. These cuts make a good pot roast, or can be broiled or grilled if marinated first. Shank meat and brisket also are better as pot roast or marinated before grilling or broiling. These cuts include brisket, skirt steak and flank steak. Brisket is a particular barbecue favorite in Texas, where it's often braised in a covered pan on slow heat for several hours. The result is remarkably tender beef that is then topped with barbecue sauce and used as an entree or in sandwiches.
Some final tips:
* Look for meat that is red to deep red with white veins of fat. Avoid packaged meats with excessive blood or liquid.
* Freeze beef that won't be cooked right away. Beef will keep only four days in a refrigerator. Wrap the meat in heavy-duty aluminum foil or put in a moisture-free container.
*Wash hands thoroughly with soap before handling meat. Always wash and sanitize cutting boards, counter tops and knives after contact with meat. Wiping with a damp cloth isn't sufficient to prevent bacteria from the meat contaminating other foods.
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Michelle Ann Gelder is a seasoned publisher on the topic of family meals. The lady really delights in sharing her hints and great tips on preparing crock pot recipes or maybe slow cooker beef stew.
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