Buying and storing
Appearance
Beef is often characterized as Prime, Choice or Select. These grades are not an indication that one piece of beef is "better" than another. Rather, the grades are a measurement of internal fat in the meat and the age of the animal. The beef with the most fat is called Prime; beef with the least amount is Select. This relationship holds true across cuts. Thus, a Prime Ribeye has more fat than a Select Ribeye, and a Prime Roast has more fat than a Select Roast. Laura's Lean Beef cattle are federally inspected, but qualify under a special program, which not only monitors fat and age, but also includes specifications of the cattle breeds and extensive monitoring of feed, antibiotic and hormone use. Laura's Lean Beef cattle cannot be administered antibiotics or growth hormones. We also do not allow reprocessed animal tissue or garbage to be fed to our cattle.
How Much to Buy
When considering how much meat to buy, remember that Laura's Lean Beef is lean and will shrink less, or have a smaller weight loss, during cooking. We suggest 4-6 ounces of meat per person.
Storage
The National Cattlemen's Beef Association explains that to maintain freshness, place packaged meat in the refrigerator when you arrive home from the grocery. An important note: ground beef and ground round have a shorter storage rate (1-2 days) than steaks and roasts (3-4 days). After serving, refrigerate leftovers right away. They will last 3-4 days. If you do not plan to prepare or re-cook beef within a few days, freeze it at 0 degrees Fahrenheit or colder. Beef can be frozen in its original transparent packaging for up to two weeks. For longer storage, prevent freezer burn by re-wrapping beef in moisture-proof air-tight material such as freezer paper, food-safe plastic freezer bags or heavy aluminum foil. Squeeze out as much air as possible before sealing. Freeze Ground Beef and Ground Round no longer than 3-4 months; steaks and roasts no longer than 6-12 months. When defrosting, place on a tray and put in the refrigerator the day before cooking; let thaw overnight. Do not defrost meats at room temperature.
What To Buy
| Cut | Cooking Method |
| Ground Beef 92% Lean Ground Beef 96% Lean Ground Round |
Grilling - great for burgers Baking - for meat loaf or meat balls Pan Frying - brown into crumbles for tacos, casseroles, pasta dishes. Can also pan fry burgers and meatballs. |
| Round Meat Top Round Roast Top Round Steak Stew Beef London Broil Stir Fry Sirloin Tip Roast Sirloin Tip Steak Round Tip Roast Round Tip Steak Eye of Round Roast Eye of Round Steak Minute Steak Cubed Steak Cube Meat Stew Meat |
Traditional roasts, larger than one pound, can be prepared by these slow-cook methods: Roasting Stewing Braising Smaller bite-size pieces, cut in strips, are great for: Stir Frying Cut into 1-inch cubes, these cuts can be prepared by: Stir Frying Stewing Braising Thinly sliced minute steaks are great for: Pan Frying London Broil and Round Steaks should be marinated before: Broiling |
| Steaks Ribeye Delmonico Spencer Filet Mignon Filet Steak Tenderloin Tips Top Sirloin Steak Sirloin Top Butt Steak Stir Fry New York Strip Shell Steak Flank Steak |
Individual-serving steaks can be prepared by: Grilling Broiling Pan Frying Bite-size pieces can be used for: Stir Frying Larger pieces, greater than 1 pound, can be prepared by: Roasting Braising |
| Fully Cooked Entrees Beef Pot Roast au Jus Shredded Beef in Barbecue Sauce |
Heat in minutes on the stovetop or in the microwave. |
