Angus beef is the marbled beef taken from Angus cattle. It is a superior beef product because of the pedigree of Angus cattle. Certified Angus beef is even rarer and it is a beef grade awarded by Angus Beef Ireland according to a set of criteria and rules. Even though Angus beef is marketed as a better beef, it is generally cooked similar to any other beef.
Whether roasting or grilling Certified Angus beef, it is important to know exactly what you’re doing at the oven, stove or grill to achieve optimal results. Follow these simple tips for roasting and grilling beef, and you’ll be well on your way to a delicious dinner that only Certified Angus Beef can deliver for you and your family.
Get the most from your roast
Many people are frightened when faced with a large “chunk” of meat – otherwise known as a roast. While steaks and burgers are eaten in record numbers, the old standby of the Sunday roast has fallen a bit out of favour. Fear not: With Certified Angus Beef, new flavours, new cooking methods and lean cuts of beef all contribute to a meal that will bring your family back to the table.
Grilling Tips
When grilling premium beef like Certified Angus beef, there are a few steps you can follow to make sure your steaks come off the grill looking like something straight out of a cookbook:
- Pat your steaks dry before putting them on the grill to brown.
- Trim fat closely to avoid flare-ups.
- Flavor your steaks with a rub, marinade or your favourite topping.
- Spray the grill ahead of time with a little olive oil or non-stick spray to keep the beef from sticking.
- Cook your steaks over medium heat; high heat will char the outside before your meat is done.
- Use tongs to flip steaks rather than a fork so you don’t pierce the meat and lose flavourful juices.
- Only turn your steaks once to promote even cooking.
- Rotate your steaks a quarter turn every 2 to 3 minutes to achieve steakhouse grill marks.
And remember: An internal meat thermometer is the most accurate way to check for doneness. Insert your meat thermometer in center of your steak, away from the bone. When the thermometer reaches your desired temperature, remove from grill. But remember, the temperature will rise 5 to 10 degrees after being removed. Also, for a juicier steak, let your meat rest uncovered, off the heat, for a few minutes.