A shopper's guide for beef buying, storing, cooking / Iowa State University of Science and Technology Cooperative Extension Service.

Date:
1967
Catalogue details

Licence: Public Domain Mark

Credit: A shopper's guide for beef buying, storing, cooking / Iowa State University of Science and Technology Cooperative Extension Service. Source: Wellcome Collection.

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    ager to toddler, but they average out. Here’s her planning guide: 1. For boneless meat, or meat with a small amount of waste, 1 pound serves 3 to 4 people. Examples — round steak, stew meat, boneless steak, ground beef. 2. For meat with a moderate amount of waste, 1 pound serves 2 people. Examples—chuck roasts, rib roasts, T-bone, rib and club steaks. 3. For meat with a large amount of waste, 1 pound serves 1 person. Examples—short ribs, cross-cut shanks. WHAT ABOUT MEAT THICKNESS? Barbara and Jim are also particular about the thickness of the meat cuts they bring home. If a cut is too thin, it dries out too much during cooking. So look for: ... steaks at least 1 inch thick. If a steak is too large for one serving, carve it into individual portions after cooking. 10 ... Chuck roasts 2 to 3 inches thick. ... standing rib roasts with 2 to 3 ribs per roast. These are big pieces of meat—best for company meals or a large family. GIVE BEEF GOOD CARE When it’s fresh: Alice usually uses beef within a few days after she buys it. She unwraps it as soon as she gets home from the store, then re- wraps it loosely so some air can circulate. She stores it in the coldest part of her refrigerator. ... But she freezes ground beef unless she’s going to use it within a day or two. It’s very perishable. Sometimes Alice keeps beef for a week or two
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