The quality and tenderness of beef cuts are the two factors which
determine the cooking method used in their preparation. Tender cuts
cooked by roasting, broiling and panbroiling may be served rare, medium
or well done. Less tender cuts cooked by braising, panfrying or in
liquid should be cooked well done. Some beef is marketed as corned beef
and some as dried beef to provide flavor variety. Frozen beef cuts may
be stored at 0° F. or lower, 6 to 12 months.
_Recipes for_ BEEF
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