by Amanda Liffiton
Here are some tips for safely handling and cooking your beef roasts:
- Make sure to label each package of beef with the date, cut, weight and number of servings. Use the oldest date first!
- Frozen uncooked roasts and steaks should be used within a year or discarded.
- Note that ground beef is more perishable and should be used within 4 months or discarded.
- It's always safest to thaw beef in the refrigerator.
- When thawing, put beef packages on a plate or tray on the lowest shelf to catch any juices. Be sure to keep the meat and juices away from all other foods.
- Use hot, soapy water to wash hands before and after handling raw meat and other fresh foods.
- Use clean paper towel to pat roasts dry before browning.
- Use a different carving board for raw meats. Be sure to keep food prep areas and serving platters away.
- It's important to keep raw meat and meat juices away from other foods during preparation.
- Be sure to carefully wash all cutting surfaces, counters and utensils with hot, soapy water after any contact with raw meat or meat juices.
- If the heat is too high, the outside of the roast can char while the interior is underdone.
- Beef should be cooked straight from the refrigerator - do not bring the beef to room temperature before cooking, which can allow bacteria to form.
- Use tongs to turn roasts - a fork will pierce the beef and flavorful juices can be lost.
- Cook roasts to at least 145° internal temperature, which is considered medium. Allow roast to rest at least 3 minutes.
Try this easy roast recipe and bring your family together around a warm, welcoming winter table!