The National Cattlemen's Beef Association provides the following tips for preparing beef:
- Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking.
- Pat steaks, cubes and pot roasts dry with paper toweling for better browning.
- To make cutting into strips for stir-frying easier, partially freeze beef to firm.
- Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.
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