Beef: It’s What’s On the Grill

April 22, 2009

Steps to a Delicious and Healthy Barbecue Season

CENTENNIAL, Colo., April 22 /PRNewswire/ — As Americans re-ignite their passion for grilled burgers and steaks with the start of barbecue season, now is the time to brush up on the steps to delicious and healthy grilling.

Outdoor grilling is a favorite spring and summer pastime that brings together family and friends to make new memories while enjoying delicious food. From flavorful beef kabobs and T-bone steak to farm-fresh fruits and vegetables–everything tastes better on the grill.

“Grilling is a lowfat and healthy way to cook picnic staples like juicy top sirloin steak,” Dave Zino, Executive Director of the Culinary Center for the National Cattlemen’s Beef Association, said. “The most important thing is to avoid charring or burning the food you grill.”

Whatever the occasion, as you and yours gather ’round the grill this season, keep these simple tips in mind to get the most out of your next grilling experience:

  • Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
    • Trim any remaining visible fat, and choose lean cuts of meat, such as one of the 29 beef cuts that meet government guidelines for “lean.”
    • Traditional favorites like flank steak, tenderloin, 95 percent lean ground beef burgers and T-bone steak are all lean cuts, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 31/2 -ounce serving.
  • Marinate meat for added flavor and tenderness.
    • Less-tender beef cuts such as shoulder steak, eye round steak, top round steak, skirt steak and flank steak are more affordable, but require a tenderizing marinade before cooking.
    • To make a taste bud-tantalizing, yet simple and tenderizing marinade, use an acidic ingredient like lemon or lime juice, vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya, kiwi and figs. Many store-bought marinades include a variety of delicious flavors such as teriyaki, jerk, chipotle and mesquite.
    • Note that using marinades with little or no sugar may help protect meat from charring and reduce the formation of potentially carcinogenic compounds
    • Before grilling, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
    • For best results when using a glaze or sauce that contains sugar, baste during the last few minutes of grilling to obtain the best flavor and avoid burning or charring.
  • Turn beef occasionally for even cooking and browning.
    • Use a spatula to turn burgers and tongs to turn steaks and kabobs.
    • Do not press, flatten or pierce the meat–flavorful juices will be lost, which can also lead to fire flare-ups.
    • Cut off any burnt or charred pieces before eating should minimal overcooking occur.

For more healthy grilling tips and recipes, please visit www.BeefItsWhatsForDinner.com.

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

Consumer-focused and producer-directed, the National Cattlemen’s Beef Association and its state beef council partners are the marketing organization for the largest segment of the food and fiber industry.

    Annie Basinski
    (312) 233-1227

SOURCE The Beef Checkoff

Source: newswire

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