Editing Beef (section)

==Preparation==
{{Cookbook}}

=== Cuts ===
{{Main|Cut of beef}}
Most beef can be used as is by merely cutting into certain parts, such as [[pot roast (beef)|roasts]], [[short ribs]] or [[steak]] ([[filet mignon]], [[sirloin steak]], [[rump steak]], [[rib steak]], [[rib eye steak]], [[hanger steak]], etc.), while other cuts are processed ([[corned beef]] or [[beef jerky]]). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are [[Ground beef|ground]], [[minced]] or used in [[sausage]]s. The blood is used in some varieties called [[blood sausage]]. Other parts that are eaten include other muscles and [[offal]], such as the [[oxtail]], [[liver (food)|liver]], [[Beef tongue|tongue]], [[tripe]] from the [[reticulum (anatomy)|reticulum]] or [[rumen]], [[gland]]s (particularly the [[pancreas]] and [[thymus]], referred to as [[sweetbread]]), the [[heart]], the [[brain]] (although forbidden where there is a danger of [[bovine spongiform encephalopathy]], BSE, commonly referred to as mad cow disease), the [[kidney]]s, and the tender [[testicle]]s of the bull (known in the United States as ''calf fries'', ''prairie oysters'', or ''[[Rocky Mountain oysters]]''). Some [[intestine]]s are cooked and eaten as is,<ref>{{Citation|last=Dejohn|first=Irving|url=http://www.nydailynews.com/new-york/queens/guts-argentinian-chinchulini-intestine-delicacy-article-1.117306|title=You got the guts to try Argentinian chinchulini - cow intestine delicacy?|publisher=[[NY Daily News]]|date=29 March 2011|archive-url=https://web.archive.org/web/20170905053858/http://www.nydailynews.com/new-york/queens/guts-argentinian-chinchulini-intestine-delicacy-article-1.117306|archive-date=5 September 2017|url-status=live|access-date=27 April 2018}}</ref> but are more often cleaned and used as natural sausage casings. The bones are used for making [[Stock (food)|beef stock]]. Meat from younger cows (calves) is called [[veal]]. Beef from [[Cattle#Terminology|steers]] and [[:wikt:heifer|heifers]] is similar.<ref>Schweihofer, Jeannine and Buskirk, Dan (10 April 2014) [http://msue.anr.msu.edu/news/do_steers_or_heifers_produce_better_beef Do steers or heifers produce better beef?]. Michigan State University.</ref>

Beef is first divided into [[primal cut]]s, large pieces of the animal initially separated by butchering. These are basic sections from which [[steak]]s and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from ''hoof and horn'' increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.{{Citation needed|date=July 2021}}

=== Aging and tenderization ===
{{Main|Beef aging}}
{{further|Meat#Conditioning|Meat preservation|Meat tenderness}}
{{Unreferenced section|date=July 2021}}
To improve [[meat tenderness|tenderness]] of beef, it is often aged (i.e., stored refrigerated) to allow endogenous [[proteolytic]] enzymes to weaken structural and [[myofibrillar]] proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes ([[papain]], [[bromelin]] or [[ficin]]) can be applied or injected to augment the endogenous enzymes; this can be done with purified enzyme or by using a [[marinade]] including ingredients that naturally contain the enzyme (e.g. [[papaya]] for papain or [[pineapple]] for bromelin). Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

=== Cooking methods ===
{{More citations needed section|date=July 2021}}
These methods are applicable to all types of meat and some other foodstuffs.

==== Dry heat ====
[[File:Roast beef.jpg|thumb|Roast beef]]

{| class="wikitable"
|-
!Method
!Description
|-
|[[Grilling]]
|Cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C|-1|order=flip}}. This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as ''[[barbecuing]]'', often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
|-
|[[Smoked meat|Smoking]]
|A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
|-
|[[Broiling]]
|A term used in North America. It is similar to grilling, but with the heat source always ''above'' the meat. Elsewhere this is considered a way of ''grilling''.
|-
|[[Griddle]]
|Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
|-
|[[Roasting]]
|A way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[basting (cooking)|basted]] by fat on the top, or by spooning hot fat from the oven pan over the top. A [[gravy]] may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
|}

===== Internal temperature =====
[[File:Rump steak.jpg|thumb|Beef rump steak on grill pan, cooked medium rare]]
{{Main|Doneness}}
Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a [[meat thermometer]]. Beef can be cooked using the [[sous-vide]] method, which cooks the entire steak to the same temperature, but when cooked using a method such as [[broiling]] or [[roasting]] it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.

==== Frying ====
Meat can be cooked in boiling oil, typically by [[shallow frying]], although [[deep frying]] may be used, often for meat enrobed with [[breadcrumbs]] as in [[milanesa]]s or [[finger steaks]]. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in [[stir frying]], typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot [[wok]]. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

==== Moist heat ====
Moist heat cooking methods include [[braising]], [[pot roast]]ing, [[stew]]ing and [[sous-vide]]. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
* [[Stewing]] or [[simmering]]
:simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of [[pressure cooking]].
* [[Braising]]
:cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.
* [[Sous-vide]]
:Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.

[[File:Beef Roasted with Vinegar.jpg|thumb|Beef roasted with [[vinegar]] and sliced with spiced paste, often called "cold beef"]]
Meat has usually been cooked in water which is just [[simmer]]ing, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since [[thermostat]]ic temperature control became available, cooking at temperatures well below boiling, {{convert|52|C|F}} (sous-vide) to {{convert|90|C|F}} ([[slow cooking]]), for prolonged periods has become possible; this is just hot enough to convert the tough [[collagen]] in connective tissue into gelatin through [[hydrolysis]], with minimal toughening.

With the adequate combination of temperature and cooking time, [[pathogen]]s, such as [[bacteria]] will be killed, and [[pasteurization]] can be achieved. Because browning ([[Maillard reaction]]s) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo [[searing]] in a very hot pan, [[grilling]] or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques.  (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can be cooked quickly at the table through several techniques. In [[hot pot]] cooking, such as [[shabu-shabu]], very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In [[fondue]] bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful [[sauce]]s to complement the meat.

==== Raw beef ====
[[File:Raw beef slices.jpg|thumb|Thin slices of raw beef for [[hot pot]] cooking]]

[[Steak tartare]] is a [[French cuisine|French]] dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The [[Belgian cuisine|Belgian]] or Dutch dish ''[[Steak tartare|filet américain]]'' is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich.  ''[[Kibbeh nayyeh]]'' is a similar [[Lebanese cuisine|Lebanese]] and [[Syrian cuisine|Syrian]] dish. And in Ethiopia, a ground raw meat dish called ''tire siga'' or ''[[kitfo]]'' is eaten (upon availability).

''[[Carpaccio]]'' of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.

''[[Yukhoe]]'' is a variety of ''[[hoe (dish)|hoe]]'', raw dishes in [[Korean cuisine]] which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for ''yukhoe'' is tender [[rump steak]]. For the seasoning, [[soy sauce]], sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of ''bae'' ([[Korean pear]]) are used. The beef is mostly topped with the yolk of a raw egg.

==== Cured, smoked, and dried beef ====
[[File:Beef Curry in Bangladesh.jpg|right|thumb|Beef [[curry]] from Bangladesh]]
''[[Bresaola]]'' is an [[Drying (food)|air-dried]], salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in [[Valtellina]], a valley in the [[Alps]] of northern Italy's [[Lombardy]] region. [[Bündnerfleisch]] is a similar product from neighbouring Switzerland. [[Chipped beef]] is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."<ref>{{cite web |url=http://www.hormelfoods.com/brands/hormel/HormelDriedBeef.aspx |title=Dried Beef Products |archive-url=https://web.archive.org/web/20070311053002/http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=22&id=345 |archive-date=11 March 2007 |access-date=3 September 2008 |publisher=[[Hormel]]}}</ref>

[[Beef jerky]] is dried, salted, smoked beef popular in the United States.

[[Biltong]] is a cured, salted, air dried beef popular in South Africa.

[[Pastrami]] is often made from beef; raw beef is [[Salt-cured meat|salted]], then partly dried and seasoned with various herbs and spices, and [[Smoked meat|smoked]].

[[Corned beef]] is a cut of beef cured or pickled in a seasoned [[brine]]. The corn in ''corned beef'' refers to the grains of coarse salts (known as corns) used to cure it. The term ''corned beef'' can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered [[delicatessen]] fare.

[[Spiced beef]] is a cured and salted joint of round, topside, or silverside, traditionally served at [[Christmas]] in Ireland. It is a form of [[salt beef]], cured with spices and [[Potassium nitrate|saltpetre]], intended to be boiled or broiled in [[Guinness]] or a similar [[stout (beer)|stout]], and then optionally roasted for a period after.<ref name="bordbia">[http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx Recipe for traditional dry spiced beef] {{Webarchive|url=https://web.archive.org/web/20081226052256/http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx |date=26 December 2008 }} – An Bord Bia</ref> There are various other recipes for [[pickled]] beef. [[Sauerbraten]] is a German variant.