Carnivores, REJOICE – this beef cut guide was built for you! To start off on the right foot, warm your favorite cut to room temperature before you cook it to ensure it has an easier time maintaining its optimal texture and juiciness.
Whichever cut you choose – to ensure correct doneness, use a meat thermometer. When temping it, enter through the side of the cut. Avoid touching fat or bone by temping the center of the largest part of the muscle for the most accurate reading.
Meat continues to cook after being removed from the heat source. Prepare to enjoy deliciousness by removing steaks from the heat when they are 5°F lower than desired doneness, and remove roasts when they are closer to 10°F lower.
Depending on the size, the cut and the duration – steaks and roasts need to rest anywhere from 5-20 minutes before cutting into them. Allowing the meat to rest before cutting allows for the meat to properly retain its juices – giving you the best end result you crave!