Part 7

Dried Beef

Dried beef is made from the defatted round separated into the top round, bottom round with eye muscle, and sirloin tip. For each 100 pounds of meat use 8 pounds of salt, 3 pounds of sugar, and 4 ounces of saltpeter.

The curing process is the same as that for corned beef. After curing remove meat from the brine, wash, and hang up to dry for 24 hours. After drying, smoke at 130° to 140°F for 70 to 80 hours or until the meat is very dry. The meat should then be stored in a dry, well-ventilated room that is protected from insects and rodents.

Smoking gives the meat a more desirable color and flavor and probably aids in its preservation. The wood used to generate the smoke should be non-resinous, such as hickory, apple, plum, oak, beech, or ash. The same smoke-house procedures used for curing pork work well for beef.

For further information on smoking see Farmers Bulletin No. 2138, “Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.”

Canning

Beef can be satisfactorily preserved by canning if the proper procedures are used. Meat is a low-acid, high-protein food that allows for good bacterial growth. The use of a pressure canner is vital when canning meat. Sterilization temperature should be held at 240°F for the proper length of time. A water bath or a steamer is not recommended since neither results in a sufficiently high temperature to produce effective sterilization. Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats. For complete canning procedures see Home and Garden Bulletin No. 106, “Home Canning of Meat and Poultry.”

Ground Beef

All lean trim can be ground as ground beef. Palatable ground beef should have from 15 to 30 percent fat. Most retail ground beef ranges from 20 to 25 percent fat.

MEAT COOKERY

Tender cuts of meat are best cooked with dry heat, as by broiling, roasting, or pan broiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and tenderized by cooking slowly in moisture.

Temperature control is very important in meat cookery. Meat loses moisture, fat, and other substances during cooking. However, some of the meat juices and fat may be retained in pan drippings.

Cooking losses can be minimized by controlling the oven temperature and final internal temperature of the meat. Shrinkage is increased when higher oven temperatures are used for cooking and when meat is cooked to a higher internal temperature.

The meat thermometer is the most accurate guide to the degree of doneness of meat. Cooking time can be used as a guide to the degree of doneness, but cooking time is affected by fat and moisture content and shape or size of the cut.

Types of Meat Cookery

Broiling

Broiling is recommended for tender steaks from the loin and rib and for ground meat patties. Blade steaks from the chuck may also be broiled if from a high-quality carcass (U.S. Choice or higher). For best results:

1. Set oven for broiling.

2. Place meat on rack of broiler pan set at the distance from the heat recommended by the oven manufacturer.

3. Broil the steak or patties for approximately one-half the desired time before turning. One-inch steaks will require 15 to 30 minutes; 2-inch steaks, 35 to 55 minutes; and ¾-inch patties, 8 to 14 minutes.

4. Season, if desired, and serve at once.

Pan broiling

The same tender cuts suitable for broiling may also be pan broiled if they are 1 inch or less in thickness. For best results:

1. Place meat in hot frying pan or on a griddle.

2. Do not add fat or water.

3. Cook slowly over moderate heat, turning occasionally.

4. Pour off or remove fat as it accumulates.

5. Brown meat on both sides.