Target Meat Temperatures

Aproximate Internal Meat Temperatures

Type of Cooking	Degrees		Comments
Cold Smoking	fahrenheit	85 to 120	Used exclusively for preservation. We do not recommend for the backyard barbecuer!
	centigrade	30 to 49
Very Rare	fahrenheit	130	Red Cool Center. Beef primarily.
	centigrade	54
Fish Done	fahrenheit	130 - 135	Fish will begin to flake and turn opaque. Best determined by testing fish for flaking.
	centigrade	54 - 57
Rare	fahrenheit	140	Red Center. This is your basic rare cut of meat suitable to steaks and lamb. Pork should not be cooked rare.
	centigrade	60
Medium Rare	fahrenheit	145 - 150	Red Center. Medium rare is good for all beef.
	centigrade	63 - 66
Medium Done	fahrenheit	155 - 160	Pink Center. Medium done temperature is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.
	centigrade	68 - 71
Medium Well Done	fahrenheit	165	Light Gray Warm Center. Pork will be all white center.
	centigrade	74
Poultry Done	fahrenheit	165 - 170	Turkey, chicken, etc done. Check near the thigh and breast bone to verify temperature.
	centigrade	74
Well Done	fahrenheit	170 - 180	With beef and lamb it's done! (and dead!) Pork is just done. Hot gray center. No pink.
	centigrade http://www.barbecuen.com	77 - 82

Weber Digital Thermometer

Your feasts will never be over or underdone again with this digital thermometer. Simply insert the probe into the food, select the doneness setting, and clip on the remote. The thermometer beeps when your food is done.

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Degree of Doneness

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ^® cut and the desired degree of doneness.

To ensure food safety in cooking hamburgers, a temperature of 160° F is recommended, or until the middle is no longer pink and the juices run clear.

Very Rare Approx 130° F, 55° C	Rare Approx 140° F, 60° C
Medium Rare Approx 145° F, 63° C	Medium Approx 160° F, 71° C
Well Approx 170° F, 77° C	Very Well Done Approx 180° F, 82° C

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

http://www.certifiedangusbeef.com

Understand the beef grading scale

One of the most important grading factors is easy to spot in the meat case: marbling. Marbling – the little white flecks in beef – is key to flavor. The higher the amount of marbling, the higher the quality of beef.

The Certified Angus Beef ^® brand is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.

Why is the Certified Angus Beef ^® brand better than USDA Choice and Prime?
The Certified Angus Beef ^® brand is incredibly flavorful, tender and juicy, because beef passes10 specifications for quality not required of regular USDA Choice and nine specifications not required of USDA Prime beef.
These science-based standards ensure flavorful and juicy beef in every bite. It’s so exclusive, less than 8% of all beef can earn the brand’s label. And less than 1.5% of all beef earns theCertified Angus Beef ^® brand Prime label.

http://www.certifiedangusbeef.com

Understanding the Beef

Porterhouse: is monster cut is taken from the large end of the short loin. It can weigh in at 2+ pounds.

It’s the perfect steak for sharing because it’s actually two steaks in one. On one side of the bone you have a fi let mignon, and the other is a strip steak.

T-Bone: Smaller than the porterhouse, the T-bone is cut from the narrow end of the short loin, so the section of let mignon is smaller. e favorite of many steak enthusiasts who like the avor the bone

imparts.

Strip: A classic steakhouse cut, the strip steak is cut from the center of the top loin. It’s even better if it includes a slice of the bone. ere are many regional names for this cut: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious, no matter how you say it.

Rib-Eye: Many will tell you there is no better cut for the grill than the rib-eye, particularly with the bone attached (also called a rib steak). It’s super tender and rich in avor. It’s cut from the muscle behind the ribs.

Filet Mignon: Cut from the trimmed tenderloin, the let mignon is an especially tender, tasty morsel. Grill this cut quickly over high heat for best results.

Sirloin: is steak is cut from the section between the tender short loin and the tender round. Steaks are sliced from the top and the bottom; hence the names top sirloin and bottom sirloin. Most steak lovers prefer top sirloin steaks—they are more tender and juicier than bottom sirloin steaks. A dip in a good marinade helps the bottom sirloin become more tender and avorful.

Tri-Tip: An extremely avorful and popular cut of bottom sirloin. Because of its size, it straddles the fence between a steak and a roast. is cut is uncommon in the northern and mid-western states, but a staple in the west and southwest. Sear it rst, and then grill it over indirect medium heat. Slice it thinly for sandwiches or tortilla wraps. It also goes by the names tip roast and sirloin bottom butt.

Flank: One of the lowest-fat steaks, it’s cut from the lean ank. It has almost no marbling, so it bene ts from a good marinade to make it avorful. inly sliced, it is fantastic in grilled fajitas.

Skirt: Also cut from the ank, this thin and inexpensive cut should be grilled quickly over high heat. Slice it across the grain of the meat for the most tenderness.

Flatiron: is at steak, shaped like an old-fashioned iron, is cut from the shoulder. It’s not common but it is gaining popularity. It tends to be a little tougher than a rib-eye or strip steak, but its avor is deeper.

Remove a thin line of gristle running down the center of the steak before grilling.

Steak Boot Camp

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How to get Grill Marks

STEAK

BOOT CAMP

weber.com

Why you say BTUs?

The basic underpinnings of a gas grill

are really quite simple: first come burners

to create heat. On top rests a system to

disperse the heat from the burners to the

cooking surface—they can be inverted

v-shaped metal bars (like the Flavorizer®

bars pioneered by Weber), lava rock, or

ceramic briquets. And on top of them, lay

the cooking grates. Now, while the heat

distribution system and the cooking grates

are crucial elements of a grill, the burners

are the heart and soul of the system. Not

only do they do the job of conducting the

heat, they also put control of the heat in

your hands.

What separates the “grills” from the boys

is the number of burners you have to

work with. Better grills generally have two

or more separate burners (not just control

knobs) which allow greater control of

heat. Most lower-priced grills have only

one burner shaped like an H, some with

one control, some with two controls.

Grills with one burner don’t allow

you to control heat as well as grills

with multiple burners and may result

in hot and cold spots on the cooking

surface. So do yourself a favor and

look for at least two, but preferably

three or more burners.

If you study the grill specs, no doubt

you’ll run across the grill’s BTU rating.

Here’s what that’s about.

BTUs—British

Thermal Units—are a measure of heat

input. A grill needs 35,000 BTUs to reach

a grilling temperature of 550°F. But

remember, sometimes less is more. Too

many BTUs can cause damage to burners

and reduce the life of the grill. Large

grills with expansive cooking surfaces may

require higher BTUs. If you are buying a

behemoth, make sure the burners are made

of high-grade stainless steel that can withstand

the heat.

WEBER’S

Girls’ Guide to Grilling

Canal de Weber cable & TV

http://www.youtube.com/user/GrillwithWeber

healthy grilling tips

healthy

grilling tips

one

Don’t go for the burn. At Weber, we

believe in diving right into the facts. First and

foremost, burned food is bad. Weber goes to

great lengths to design products that will not burn

meat if used according to instructions, and we’ve

published several best-selling cookbooks with

useful guidance to help barbecue enthusiasts from

burning whatever they’re grilling. Just remember

that burned is bad, while properly cooked food is

delicious and healthy.

two

Take the guesswork out of grilling.

Use a thermometer and a timer to let you know

when it’s time to take food off the grill. Checking

meats for internal temperatures is the best way

to determine when food is properly cooked—or

when “done” is about to become “overdone.”

three

Trim excess fat from steaks and

chops, leaving only a scant 1⁄4-inch of fat around

the edges, which is sufficient to flavor the meat.

Less fat is a virtual guarantee against flare-ups,

makes cleanup easier, and helps the waistline.

four

Use different utensils and

pr eparation surfaces for raw and

cooked foods. For example, use a different

set of tongs to place raw food on the grill and use

another to take cooked food off. Don’t use the

same plate for both the raw and cooked food.

Also, wash hands thoroughly before and after

handling raw food.

Jamie

Purviance & Monique Ryan,

MS, RD, LDN