Everyday beef tips and tricks:
How to prepare Angus beef
Our best cooking tips all in one place. Start exploring to master mealtime.
From the store to the plate: Angus beef how-to chart
The more you know, the tastier meals get. Time to beef up your Angus cooking skills.
How to choose:
Color counts:
Select beef with a bright cherry-red color. Beef in a sealed bag typically has a darker purplish-red color. When exposed to the air Star Ranch Angus beef will turn a bright red.
A cut above:
Know when to splurge and when to save on beef cuts. Some can work better as supporting characters (i.e., flank steak) while others, like the bone-in ribeye will deliciously steal the show.
Just a touch:
Choose beef that is firm to the touch. Make sure the package is cold, with no holes, tears or excessive liquid.
Chill out:
When shopping, pick up Star Ranch Angus beef just before checking out. If it will take longer than 30 minutes to get it home, consider keeping it cold in a cooler.
How to store:
Pre-portion:
If you’re planning on freezing beef, portion and re-package it to fit servings of weekly meals.
Labels don't lie:
When freezing beef, it’s important to label it with the freeze date, cut of beef and weight or meal. This information makes using frozen beef easier and more likely.
Put it on ice:
You can freeze beef in its original packaging for up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags, removing as much air as possible.
How to prep:
Keep it clean:
To avoid cross-contamination and illness, keep raw meat and its juices separate from other foods throughout cooking. After contact with raw meat, wash all cooking utensils, cutting surfaces and counters.
Marinade magic:
Marinades can add flavor and tenderize. It takes anywhere from 15 minutes to 2 hours to add flavor to beef (depending on your desired strength of flavors). To tenderize cuts, marinate for 6 to 24 hours.
Slice on ice:
For easier slicing when stir-frying, partially freeze beef for about 30 minutes.
How to cook:
Keep it cool:
You may have heard of bringing beef to room temperature before grilling. For food safety, we don’t recommend it. Go from fridge to flame, only stopping to season.
Turn up the heat:
Color isn’t always an indication of doneness. Use an instant read or digital thermometer to ensure your beef is cooked to the correct temperature.
Stay salty:
Salt beef after cooking or browning. Salting beef before cooking draws out moisture and restricts the flavor that browning imparts.
Fork-et about it:
Forks pierce most cuts of beef. To keep juices and flavor in, use tongs for Star Ranch Angus beef.
How to serve:
Rest stop:
After cooking, let beef rest at least three minutes before serving. Experts suggest one minute of rest for every 3.5 ounces of beef.
Great garnishes:
Finish off Star Ranch Angus beef with compound butters, simple sauces or extra spices for added pizzaz.
Slice it up:
After resting, slice Star Ranch Angus beef across the grain. This helps break down fibers and makes certain cuts more tender and enjoyable.
Splash of sunshine:
A spritz of lemon adds flavor, acid and brightness to finished cuts, perfect for balancing heavier meals.
Cooked to perfection: When is beef done?
Wondering what temperature to cook beef to? Use our slider to find your ideal doneness (we recommend medium-rare).
Rare
125°
Medium-Rare
135°
Medium
145°
Medium-Well
150°
Well Done
160°
All ground beef should be cooked to 160°F with no resting time required.
Rare 125°
Medium-Rare 135°
Medium 145°
Medium-Well 150°
Well Done 160°
All ground beef should be cooked to 160°F with no resting time required.
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Find Us
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