Everyday Beef Tips and Tricks

Everyday Beef Tips
and Tricks

The more you know, the tastier meals get.

Looking to beef up your Angus skills? You’ve come to the right place.

We’ve gathered some of our favorite info into an easy-to-use guide. Just click below to get cooking like a pro.

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.

Just a Touch:

Choose beef that is firm to the touch. Make sure the package is cold, with no holes, tears or excessive liquid.

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.

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.

Pre-Portion:

If you’re planning on freezing beef, portion and re-package it to fit servings of weekly meals. For instance, larger packs of ground beef can be portioned into burger patties or by the pound for several meals.

Put it on Ice:

You can freeze Star Ranch Angus beef in its original packaging 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.

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.

Dine on Time:

Ground beef is more perishable than roasts or steaks and should be used or frozen within one to two days after buying.

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.

Slice on Ice:

For easier slicing when stir-frying, partially freeze Star Ranch Angus steaks for about 30 minutes.

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.

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.

Stay Salty:

Salt Star Ranch Angus beef after cooking or browning. Salting beef before cooking draws out moisture and restricts the flavor that browning imparts.

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.

Fork-et About It:

Forks pierce most cuts of beef. To keep juices and flavor in, use tongs for Star Ranch Angus steaks and roasts, and spatulas for ground beef.

Rest Stop:

After cooking, let steaks rest at least three minutes before serving. Experts suggest one minute of rest for every 3.5 ounces of beef.

Cut Ups:

After resting, slice Star Ranch Angus steaks across the grain. This helps break down fibers and makes certain cuts more tender and enjoyable.

Great Garnishes:

Finish off Star Ranch Angus steaks, roasts and other cuts with compound butters, simple sauces or extra spices for added pizzaz.

Splash of Sunshine:

A spritz of lemon adds flavor, acid and brightness to finished cuts, perfect for balancing heavier meals.

Choosing

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.
Just a Touch: Choose beef that is firm to the touch. Make sure the package is cold, with no holes, tears or excessive liquid.
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.
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.

Storing

Pre-Portion: If you’re planning on freezing beef, portion and re-package it to fit servings of weekly meals. For instance, larger packs of ground beef can be portioned into burger patties or by the pound for several meals.
Put it on Ice: You can freeze Star Ranch Angus beef in its original packaging 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.
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.
Dine on Time: Ground beef is more perishable than roasts or steaks and should be used or frozen within one to two days after buying.

Prepping

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.
Slice on Ice: For easier slicing when stir-frying, partially freeze Star Ranch Angus steaks for about 30 minutes.
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.

Cooking

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.
Stay Salty: Salt Star Ranch Angus beef after cooking or browning. Salting beef before cooking draws out moisture and restricts the flavor that browning imparts.
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.
Fork-et About It: Forks pierce most cuts of beef. To keep juices and flavor in, use tongs for Star Ranch Angus steaks and roasts, and spatulas for ground beef.

Serving

Rest Stop: After cooking, let steaks rest at least three minutes before serving. Experts suggest one minute of rest for every 3.5 ounces of beef.
Cut Ups: After resting, slice Star Ranch Angus steaks across the grain. This helps break down fibers and makes certain cuts more tender and enjoyable.
Great Garnishes: Finish off Star Ranch Angus steaks, roasts and other cuts with compound butters, simple sauces or extra spices for added pizzaz.
Splash of Sunshine: A spritz of lemon adds flavor, acid and brightness to finished cuts, perfect for balancing heavier meals.