Marie Adams - Beef Everyday Cookbook 365 Beef Recipes

Is your mouth watery yet? Beef is one of the most versatile protein there is. You can use in many different ways. In this book, you will find 365 recipes where beef is the star ingredient. They are categorized by appetizers, soups, salads, pasta, stews and chilies, sandwiches and burgers, and main entres. Did you know that Hong Kong is the place where the most beef is consumed per capita, 123.5 pounds per year, followed by Argentina with 97 pounds per capita per year? Thats a lot of beef! In the United States, the same statistic is over 53 pounds. Another fun fact to know about beef: we use 98% of the beef that is processed.

Only 45% of the animal goes for food. The rest is used in consumer products such as leather, film, soap, glue, pharmaceuticals, gelatins, insulin, and china. 25 billion pounds of meat are produced each year! The industry of beef and its by-products reaches over 200 billion dollars per year. One cows hide can be used to make 144 baseballs, 20 footballs or 12 basketballs Disneyland in California makes over 4 million hamburgers per year. Health benefits of eating beef Beef is rich in many nutrients our body needs. Beef is an excellent source of 10 healthy nutrients our body uses to function.

These include Protein, B12 vitamin, Zinc, Phosphorous, Chlorine, Niacin, B6 vitamin, Selenium, Iron, and Riboflavin. Lean beef is considered among the best source of protein, B12 vitamin and zinc. It is proven that a lot beef cuts are 20% leaner now than they were 15 years ago ( U.S. Department of Agriculture's Nutrient Database) . 50% of the fatty acids contained in beef is monounsaturated, meaning a healthy source of the good fat.

1. To keep meatballs, meatloaf, chilies, hamburger patties and other ground beef recipes juicy and flavorful, do not over mix it.
   1. To keep meatballs, meatloaf, chilies, hamburger patties and other ground beef recipes juicy and flavorful, do not over mix it.

      Overmixing will make the texture chewy and denser. Quickly incorporate all your seasoning and other ingredients and stir a few time just to combine well.

   1. Pat dry your beef cuts with paper towels to remove moisture and avoid creating excess cooking juices and steaming your meaning your meat instead of sizzling it.
   1. For recipes using thin slices of beef, freeze your meat for 20-30 minutes before slicing. It will be much easier.
   1. Dont season your beef with salt before cooking as salt will dry out the meat and make the beef juices release rapidly while you cook it.
   1. Marinating or rubbing your beef with spices, especially tougher cuts, before cooking it will make it more tender and flavorful.
   1. Dont poke the beef while its cooking! You will release some juices. Use a spatula or tongs to turn your beef over.
   1. Do not press down on hamburgers with the spatula while cooking, this too will release some of the flavorful juices and could dry up your burgers.
   1. When making kebabs, stews or any recipe that requires cutting your beef into cubes, make sure you cut them as evenly as possible. It will make it easier to cook evenly.
   1. For safety purpose always wash thoroughly any surfaces that touch raw meat (not only beef!). This is particularly the case with cutting boards to avoid cross-contamination.
   1. Make sure you check the heat levels when cooking beef.

      For grilling, sauting and other cooking methods involving dry-heat, we recommend cooking over medium heat to avoid burning and not cooking enough the inside of the meat. For slow cooking recipes and braising, a low heat will get your beef tender and flavorful. For a stir-fry and any quick cooking method, medium-high heat will do an excellent job.

   Beef safe consumption temperatures as recommended by the FDA Use a meat thermometer inserted in the thickest part of the cooked beef without touching any bones to check doneness. For a Medium-Rare doneness, the internal temperature should reach a minimum of 145F. For a Medium doneness, the internal temperature should reach a minimum of 160F.
   Cuts of Beef and uses

   Chuck: this neck and shoulder cut is a tougher one and is used for braising, stewing and ground beef.

   Cuts of Beef and uses