Monkton, MD – A perfectly charred tender beef patty layered with a meaty, juicy crimson tomato, a crisp, lush lettuce leaf, and one single-wrapped slice of gooey American cheese is a staple loved by ranchers across the US.
For City Slickers, there are New York Strip, Filet Mignons and Ribeye steaks that will bring that open range, grilled taste home this holiday weekend.
Ed Burchell, from Roseda Farm in Monkton, a purveyor of the best beef meat lovers will ever eat, has spent years perfecting grilling techniques from recipes told around an open fire.
“Our grandparents shared with us techniques that have been around for centuries,” said Ed Burchell, of Roseda Farm. “The beef they enjoyed can be very much like the beef we eat today if we follow their guidelines.”
At Roseda Farm, Burchell and his team carefully select and breed America’s top Black Angus Cattle. You’ll see the result in the healthy red color of their beef, and the bright white marbling throughout our steaks and other prime cuts. Naturally fed, carefully bred, that’s beef done the right way, the Roseda way. Here are Roseda’s grilling tips:
Roseda Beef: Cooking and Grilling Tips
Techniques, temperatures, and more.
Start by keeping it clean.
- Wash your hands well in warm, soapy water.
- Keep raw meat and meat juices away from other food you’ve stored, or are preparing.
- Wash all utensils, surfaces and counters after contact with raw meat.
- Never place cooked foods on a surface that’s been used for raw meat.
When defrosting:
- Do not thaw at room temperature!
- Move beef from the freezer to the refrigerator.
- Once it’s in the refrigerator, allow:
- Large roasts – 4-7 hours per pound
- Small roasts – 3-5 hours per pound
- Steaks and burgers – 12-14 hours
- If you’re pressed for time, you can:
- Place the sealed vacuum pack in a sink filled with cold water.
- OR microwave using the defrost setting.
What’s the best way to cook it?
For more tender cuts, use dry-heat methods, such as grilling, pan-broiling, broiling, roasting and stir-frying.
For less tender cuts, use moist heat, and keep the beef covered. Try braising, pot-roasting or stewing.
How should I handle the beef while cooking it?
- Only use tongs to turn steaks and roasts. A Fork will pierce the meat, causing flavorful juices to leak out.
- Only use a spatula to turn ground beef patties.
- Never press the patty with your spatula. That will squeeze out the juices and cause a dry burger.
How do I know when the beef is done?
- Medium-rare is very pink in the center; slightly brown toward the exterior.
- Medium is light pink in the center; brown toward the exterior.
- Well-done is brown throughout.
How do I tell if a roast is done?
- You can’t tell by sight.
- Use an over-proof thermometer, or take the roast out and use an instant-read thermometer.
- Don’t slice the roast open or poke it with a fork. You’ll dry it out.
What are the desired temperatures for a roast?
- Medium rare: 145 degrees Fahrenheit.
- Medium: 160 degrees Fahrenheit.
- For proper temperature, remove when the thermometer reads 5-10 degrees below the desired temperature.
- Let the roast stand for 15 to 20 minutes before carving. The internal temperature will continue rising to the desired level.
What about stir-frying?
- Cook until the outside is brown, and the center slightly pink.
- Don’t overcook! Stir-frying is a rapid process.
Grilling Guidelines.
- To avoid flare-ups, trim off the visible fat. Sear on high heat, but cook on medium heat.
- For a gas grill, set controls to medium.
- For a charcoal grill, don’t cook until the coals have stopped flaming, and are covered with gray ash.
- Check temperature with an instant-read thermometer. Press it horizontally from the side of the steak or patty into the center. For steaks, don’t let the thermometer touch bone or fat.
- For steaks, medium rare is 145 degrees Fahrenheit; medium is 160 degrees Fahrenheit.
Definite Grilling don’ts:
- Don’t try to char the exterior of the beef.
- Don’t press patties with your spatula.
- Don’t crowd steaks or patties too closely together. That prevents browning, which makes the beef more flavorful.
About Roseda
At Roseda Farm, in Monkton, Maryland, we carefully select and breed America’s top Black Angus Cattle. You’ll see the result in the healthy red color of our beef, and the bright white marbling throughout our steaks and other prime cuts. Naturally fed, carefully bred, that’s beef done the right way, the Roseda way. For more information, please visit http://www.rosedabeef.com.
To order the best beef you’ll ever eat, please visit the Roseda Farm website at http://www.rosedabeef.com.
Source: Roseda Farm