take your secrets to the stove. Cooking tips from Sterling Silver®
Want to get more insider info on cooking Sterling Silver beef? It’s all right here.
- After cooking your Sterling Silver beef roast, utilize the juice left in the pan to make delicious homemade gravy as an addition to your holiday meal.
- Many recipes can be prepared and cooked in advance without losing their flavour. Plan to prepare, cook and refrigerate or freeze certain side dishes or desserts days before your holiday gathering.
- Utilize holiday leftovers by freezing for later or by repurposing with other dishes.
When buying meat, always remember to inspect the marbling. Look for a well-marbled steak where the marbling is clean and clear. A well-marbled steak indicates tender, juicy results.
Consider a Sterling Silver boneless roast for large parties or events as it will make carving and serving most efficient. Any oven roast or pot roast can be used throughout the week for sandwiches or other quick meals.
Cold temperatures reduce the growth of bacteria. Shop the meat department last, and refrigerate or freeze meat within 30 minutes of purchase. Always defrost and marinate meat in the refrigerator, not on the counter!
Never let raw meat touch ready-to-eat foods. Keep raw meat separate from other foods in your shopping cart; store it on the bottom shelf of your fridge to keep accidental leaks from contaminating other food. Use separate plates, utensils and cutting boards when preparing food at home.
Wash hands for at least 20 seconds in hot, soapy water to prevent the spread of bacteria after touching raw meat. Also remember to wash anything that has touched the raw meat, including cutting boards, counters and utensils, in hot, soapy water.
Always cook your meat to the recommended internal temperature (140° F (60° C) for medium doneness). Use a meat thermometer to check for doneness without cutting into the meat. Promptly refrigerate leftovers.
When shopping, pick up Sterling Silver beef just before checking out. If it will take longer than 30 minutes to get it home, keep it cold in a cooler in the car.
AT-HOME STORAGE TIPS
- Refrigerate or freeze your meat as soon as possible after purchasing.
- Label each package with the date, name of beef cut and weight or number of servings.
- Freeze beef in its original transparent wrap up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags; remove as much air as possible.
- Refrigerate leftovers promptly after serving (within 30 minutes after cooking).
REFRIGERATOR AND FREEZER STORAGE GUIDELINES
Recommended Storage Times for Maximum Quality
|Sterling Silver Beef||Refrigerator ((35° F (-1° C) to 40° F (4.5° C))||Freezer ((0° F (-18° C) or colder))|
|Steaks and Roasts||3 to 4 days||6 to 12 months|
|Ground Beef||1 to 2 days||3 to 4 months|
|Cooked Beef (leftover)||3 to 4 days||2 to 3 months|
The best method for thawing frozen Sterling Silver Premium Meat is in your refrigerator as it provides you better texture and the best eating experience. Planning ahead is key, as refrigerator thawing does require more time. Simply place your steaks in a refrigerator (35 to 40° F (-1 to 4.5° C)), preferably on a plate or tray. Put in a lower area and allow a minimum of 24 hours to thaw. Thicker steaks may take 48 hours to thaw. Once thawed, you should prepare your meat as soon as possible for the ultimate beef experience.
- Always defrost beef in the refrigerator, never at room temperature.
- Place frozen package on a plate or tray to catch any juices and put in the refrigerator according to chart below:
|Beef Cut||Thickness||Approximate Refrigeration Time (at 35° F (-1° C) to 40° F (4.5° C))|
|Steaks||1.3 to 1.9 centimeters||12 hours|
|Beef for Stew, Kabob or Stir-Fry||2.5 to 3.8 centimeters||24 hours|
|Small Roasts or Thin Pot Roasts||Varies||1.5 to 2.5 hours per kilogram|
|Large Roasts or Thick Pot Roasts||Varies||2 to 3.5 hours per kilogram|
- Bring steaks to room temperature prior to cooking. About 30 minutes on the counter removes some of the “chill” from the steak and allows you more control over consistent cooking.
- Showcase robust, classic beef flavor without masking the flavour of the meat with a simple preparation: rub gently with olive oil and season with kosher salt or coarse sea salt and freshly cracked black pepper.
- Bring your roast to room temperature or try tying your roast with string prior to cooking to obtain even colour throughout.
IDEAL COOKING METHODS BY CUT
|Strip Loin Steak|
|Top Sirloin Steak|
|Flat Iron Steak|
DEGREE OF DONENESS
|Rare||120° F||130° F|
|Medium-Rare||125° F||135° F|
|Medium||130° F||140° F|
|Medium-Well||140° F||150° F|
|Well Done||150° F||160° F|
*These temperatures have been adjusted for the temperature of the Sterling Silver® Steak to come off the grill prior to resting for 5 minutes as cooking continues. This rest period will allow the moisture within the steak to redistribute back toward the center of the steak and the steak will finish cooking to the desired temperature. This chart does not apply to Sterling Silver® Ground Beef. For safety reasons it is recommended ground beef be cooked to a minimum internal temperature of 160° F (71° C).
TIPS FOR USING A MEAT THERMOMETER
- Determine doneness of steaks (1.3-centimeter thick or more) with an instant-read thermometer.
- Insert horizontally from the side, so that the thermometer penetrates the thickest part or the centre of the steak, not touching bone or fat.
- Insert an ovenproof meat thermometer prior to oven roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave in throughout the cooking process.
- Or, check with an instant-read thermometer toward end of cooking time. Insert (into the thickest part of the roast, not resting in fat or touching bone) for about 15 seconds to take a reading. Remove thermometer; continue cooking, if necessary.
- GROUND BEEF
- Insert an instant-read thermometer into the centre or thickest part of a meatloaf or meatball; or horizontally from the side into the centre for patties.
- Cook ground beef (patties, loaves, meatballs) to an internal temperature of 160° F (71° C) until no longer pink in centre and juices show no pink colour.
- Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160° F (71° C) internal temperature has been reached.
- For safety reasons it is recommended ground beef be cooked to a minimum internal temperature of 160° F (71° C).
– Courtesy of the Beef Council
- Keep your grill away from anything flammable, like lighter fluid, fences, your house, etc.
- Everybody loves grilled food; make sure you always make more than enough for everyone.
- Preheat your gas grill for approximately 15 minutes and your charcoal grill for approximately 30 minutes.
- Before cooking your meat, try cutting off the fat. Fat can cause flare-ups and burn your food.
- When grilling, always place your steak over high heat and allow it to grill uninterrupted — you want to get that beautiful golden crust. Let the fire do the work – moving your steak around too much doesn’t maximize your flavours.
- Make sure to clean the grill twice — once after you have preheated and again after you have taken your food off. Doing this will improve the flavour of your meat and it’s healthier too.
- Whether cooking on charcoal or gas, make sure there is a cooler side or “dead area” of the grill. In case of flare-ups, food can be quickly moved to this area of the grill or moved to finish cooking at a slower pace.
- Different marinades and sauces require different application methods. Oil-and-vinegar and citrus-based marinades can be applied throughout the entire grilling process. If you baste using the same marinade you used to soak your raw meat or seafood, make sure not to apply it during the last three minutes of grilling. Sugar-based barbecue sauces should be left for the final stages of grilling (sugar burns easily and prolonged heat exposure can rob sauces of their flavour).
- The proper way to cook both sides of your meat is to use tongs or a spatula. Never use a carving fork to turn the meat. Stabbing grilled meat will let out all the flavourful juices and dry it out.
- Flip your meat only once to better seal in the juices.
- Be prepared. Have your tools ready next to the grill: long-handled tongs, a basting brush and a metal spatula.
- Don’t run on empty! Make sure you have enough gas or charcoal to complete the meal. You know your grill better than anyone else, so make sure to get the big bag of charcoal and don’t skimp. When using gas, make sure the canister is at least halfway full so you can cook for a while without fear of running out.
- When grilling large cuts of meat, like a whole Tri-Tip steak or roast, resist the temptation to peek under the hood. Keeping the lid closed prevents the heat from escaping and will allow your cut of meat to cook evenly. Just sit back and relax. Keep an eye on the clock to know when it will be done. Each time you lift the lid, enough heat escapes to add at least another five minutes of cooking time.
- Never “cut” to see if your meat is done. Always use a meat thermometer.
- For best results, use a meat thermometer and cook steaks to 140° F (60° C) for medium doneness. Insert the thermometer horizontally from the side of the steak into the centre.
Remember to let your roast stand for 5 to 10 minutes after removing from the oven or grill for optimal tenderness and juiciness. To achieve the desired serving temperature, remove the roast from the oven when your meat thermometer reads 5° F to 10° F (-15° C to -12° C) below the desired doneness. The recommended internal temperature is 140° F (60° C) for medium doneness. The meat will continue to cook while at rest.
Give your meat a five-minute rest prior to serving your guests. It will continue to cook another 5-10° F (-15° C to -12° C).
Remember to let your roast stand for 10 to 12 minutes after removing from the oven or grill for optimal tenderness and juiciness. To achieve the desired serving temperature, remove the roast from the oven when your meat thermometer reads 5-10° F (-15° C to -12° C) below the desired doneness. The recommended internal temperature is 140° F (60° C) for medium doneness. The meat will continue to cook while at rest.