Beef. Cooking it. Selecting it.

Your finger is the best way to test your meat to tell if beef is cooked. Just poke the fleshy part of your palm below your thumb; that's a good indicator of the firmness of raw meat. Now, fold down your index finger on the same hand and press the same spot again: that's how rare beef should feel. Fold down two fingers for medium rare, three for medium and four for well done. (Sound simple?) When it comes to selecting beef, look for a cut that's dark or cherry red; this is usually the best sign that the meat was packaged and frozen shortly after being cut. It’s a good idea to avoid beef that's turning brown since that usually means it's been sitting for a longer period of time. Bon appetit beefeaters.

Food Fact brought to you by Farm Credit Canada.

Source:
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111c_wine_dine.html

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