Alberta - Beef

This week we are heading to Alberta. One of the first things that pop into my mind when I think of Alberta is the beef! Sometimes beef can be tricky to cook. Knowing how long to cook it and what cut is the best for what you’re making can be a bit overwhelming, so we’re putting together a beef guide for you when you make your next beef dinner. Take a look at the chart below for more specific cook times.

Roast – You’d think that there would be just a few cuts of roast, but that is not the case. There are many different cuts that you can choose from.

-          Standing Rib Roast/Prime Rib – This has to be my most favourite meal ever. I love prime rib and gravy and mashed potatoes. You can get a standing rib roast with anywhere from 2-7 ribs. It’s recommended to start cooking it at 450 degrees Fahrenheit for the first 15 minutes and then cook at 325 degrees accordingly for the rest of the time. Prime Rib is often eaten Medium Rare so depending on how heavy your roast is, you might have it in the oven anywhere from 1 ¼ hours – 3 ½ hours.  

-          Rib Roast without Bone - These ones usually range in weight from 4-8 pounds and can take anywhere from 1 ¼ hours – 2 ¼ hours. Again you will cook this at 350 degrees.

-          Rib Eye Roast – A small one ranges from 4-6 pounds and a larger one from 6-8 pounds. They can also be cooked at 350 degrees for around 2 hours or less.

-          Eye Round Roast – This one is a bit tinier about 2-3 pounds. It’s best to cook it at 325 degrees 1 ¾ hours. If you like your meat more well done then cook it longer.

-          Round Tip Roast - This cut has a longer cook time at a lower temperature. Cook it at 325 degrees for 1 ¾ - 4 ½ hours.

-          If you want a quick cooking roast, try sirloin tips, rump, rolled rib, whole tenderloin, or half tenderloin. They can go in ovens of about 300-325 degrees or in an oven of 425 for a short amount of time (anywhere from 30-60 minutes).

Steak – It’s an easy weeknight treat or it can be made into a fancy weekend meal. You can break steak down into two categories when cooking, pan fried or pan broiled.

-          When you fry your steak look for one that is 1/2 – 1 inch thick and cook for about 10 minutes.

-          For pan broiled steaks a thickness of 2 inches or less is ideal. Some popular steaks to broil in a pan are rib eye, cube, porterhouse, chuck, tenderloin, sirloin, and flank. Cook times differ greatly. Some people like their steaks red and juicy and some on the more well done side.

Of course these aren’t the only cuts and ways to cook your beef. Hamburgers and meatloaf made from ground beef is always another easy option. You can cook your beef patties on the grill or in the pan for about 8-12 minutes. A good meatloaf is usually cooked at an oven of 350-375 degrees for about an hour.And ribs are another popular option to throw on the BBQ. 

If you’re adventurous you can try cooking a filet mignon. They are quite expensive but give it a try for a treat. Heat your pan to medium heat and sear the steak for about 5 minutes (this is the type of cut that you want to be juicy and red and not over done) and then let it stand for about 5 minutes before eating.

A trick my dad taught me when cooking a steak is the finger test. Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. This is what raw meat feels like. Press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. This is what well done meat feels like when you press on it. Do the same thing but with your next finger until you get to your index finger; these are what medium cooked, rare, and over cooked feels like. 

http://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp