Slice the beef the night before you plan to use
it, and leave it in the marinade overnight and all day long. It will have picked
up a strong soy sauce flavor, so go easy on the soy sauce when you're seasoning
the finished dish. To make tacos, use ground beef instead of
steak. While cooking the ground beef, add 1 teaspoon of chili powder to it.
Mince the pepper and onion instead of slicing. Use taco shells if you're after
something crunchy, or stick with the tortillas for soft tacos.
"well-aged" frequently appears in connection with beef, in particular,
with roast beef. Meat can be eaten when it is freshly slaughtered, but
it lacks "finesse, or interesting taste." You may age your roast beef
for four weeks, as opposed to many other butchers and steak houses,
which age their beef for only two weeks. The reason - When you age beef,
the natural enzymes stay active and help to break down any toughness in
the meat. Aging can take place in the open air (also called dry
aging) or sealed in plastic (wet aging). A well-aged piece of beef is
comparable to a well-aged wine; it develops character, grace, and
subtlety. The only thing to watch out for with well-aged beef is mold,
within two weeks of aging a piece of beef, mold begins to appear. Always
make sure to cut off any sign of mold, or have the butcher cut it out
for you. Make sure you cut off all the mold. Cut until you see clean
white fat, or until you see bright red meat.
Tips for Veal -
1) Overcook it so it's tough and tasteless.
2) Smother it in a heavy sauce that drowns its delicate flavor.
3) Serve it at a vegetarian convention.
Meat Per Person: Beef and Veal ?
As my butcher likes to tell me, it's hard to know exactly how much meat
to serve unless you know whom you are serving. If 200-pound Uncle John
is coming to dinner, you are going to need a lot more than if 90-pound
(eats-like-a-bird) Aunt Betty is invited. In other words, consider the
size of your guests' appetites and shop accordingly.
For a rib roast : 3/4 pound per person
For a tenderloin or boneless roast : about 1/2 pound per person
For ribs : about 1/2 to 1 pound per person
For veal breast (bone in) : 3/4 to 1 pound per person
How to Choose and Cook Meat by using
Boiling, Grilling or Barbecuing ?
What is the Difference Cooking Temperature for Veal and Beef ?
Different Cuts of Beef
Different Cuts of Veal