BEEF
GUIDE
ne
Curtis Sto
WITH chef
HOW TO
SELECT, PREPARE
& COOK BEEF
GUIDE TO
Fresh
BEEF
CUTS P. 4
The
PERFECT
BURGER
Patty
P. 7
Message from
CURTIS
I grew up in Australia watching my grandmother cook delicious meals over an old
wood-burning stove with ingredients she grew and raised herself. I learned early on
that beef is a delicious and truly versatile meat and no part of the animal should
be overlooked. I started my cooking career as a butcher shop apprentice where I
experienced first-hand the sourcing and butchering of meat, the difference between
cuts and the best cooking methods to draw out flavor.
As a chef, great quality beef has always been really important to me. I’m passionate
about where and how all my ingredients are sourced — especially when it comes to
animals and their welfare. Plus, the way beef is treated directly affects the quality,
taste and tenderness of the meat. Not everyone can farm their own cows like my
granny did, but my friends at BI-LO are committed to providing customers with that
same farm-fresh quality.
BI-LO and I have put our heads together to create this beef guide complete with
everything you need, from a breakdown of beef cuts through to how to select, prep,
cook and rest your meat, and much more. My philosophy has always been to start with
great quality ingredients and treat them simply; if you do this you’re well on your way
to creating delicious and memorable meals for your family and friends at home.
Curtis
BI-LO Beef
HISTORY
For more than 50 years, we’ve gone to great lengths to provide southern communities with the
highest quality beef. And that means having experts all down the line — from the people who
source our beef to our highly trained butchers who take pride in delivering just the right cut
for the right occasion.
We only serve beef that’s fresh, never frozen. With no preservatives and nothing artificial.
And you can be sure our steaks and roasts are cut in store every day.
Since 1961, our customers have counted on BI-LO for serving beef that’s a cut above the
highest industry standards. Today our focus on fresh, high quality, great tasting beef continues.
FA R M to F O R K
At BI-LO, all of our top-quality
beef is sourced from quality
ranchers. We know where it
came from, how it was treated
and how to best cut it so our
customers have great tasting,
high-quality meat available in
every BI-LO store. We’ll even
give you tips on how to cook it
when you get home!
1
At BI-LO, all our fresh beef contains
no preservatives and nothing artificial.
How
BEEF
is
GRADED
The United States Department of Agriculture (USDA) meticulously grades beef on quality.
The grading system is based on the amount of “marbling” or fat specs, and maturity (age)
of the beef. The higher the ratio of marbling and the younger the beef, the higher the grade.
USDA
PRIME
USDA
CHOICE
PRIME
Prime beef is produced from young,
well-fed beef cattle. It has abundant
marbling and is generally sold in more
upscale steakhouse restaurants. It is
perfect for special occasions.
CHOICE
Choice beef is high quality, but more
affordable than Prime beef. Choice
roasts and steaks from the loin and rib
will be very tender, juicy and flavorful
and are suited for pan-searing, roasting,
grilling and broiling. Less tender cuts
are perfect for braising, slow-roasting or
simmering on the stovetop with a small
amount of liquid.
SELECT
Select, being uniform in quality and
normally leaner than Prime or Choice,
is a more affordable grade of beef. Even
though it contains less marbling than
Prime or Choice beef, it can still provide
an enjoyable eating experience and is
great for marinating or braising.
3
Guide to fresh
BEEF CUTS
COOKING Guide
1
7
4
2
3
8
6
5
Braising/Stewing
Roasting
Grilling
9
Pan-Searing
10
Stir-Frying
2.Rib
Rib Eye Steak Rib Eye Roast 1.Chuck
Chuck Roast Chuck Steak Chuck eye DI
D
you
K NOW?
Did you know we have over 400 highly skilled
in-store butchers dedicated to providing you
and your family the best quality beef?
3.Short loin
T-Bone Steak New York Strip Steak Porterhouse 4.Tenderloin
TENDERLOIN Steak TENDERLOIN ROAST Filet Mignon 5.Top Sirloin
TOP SIRLOIN STEAK Sirloin Roast Sirloin Tip Steak Top Sirloin Cap 6.Round
7.Brisket
Top Round Steak (London Broil) Brisket Eye of Round Steak Eye of Round Roast Rump Roast 8.Plate
Short Ribs Skirt Steak 9.Flank
FLANK skirt 10. Shank
SHANK 5
Ground
BEEF
BI-LO has a wide variety of ground beef options. The most economical option is
73%, which contains 27% fat and is extremely juicy and flavorful. The leanest
option is 93%. This is healthier than the higher fat options.
Just
ASK
Did you know we grind any cut of meat in-store
on request? Just ask our expert butchers.
Find Curtis’ Burger with
Caramelized Onions and Arugula
recipe at bi-lo.com
Don’t overwork
ground beef or mix
seasoning throughout
it — doing so results
in a denser textured
(chewy) burger.
Burger patties contract
as they cook, so form
them just wider than
the width of the buns.
Use very cold ground
beef to shape your patties
and keep the fat intact.
While cooking, the fat will
melt and baste the meat,
resulting in a juicy burger.
The perfect
B U RG E R
PAT T Y
If grilling or broiling your
patties, make an indentation
in the center of them to
keep the patties flat.
HOW TO SEASON & COOK PATTIES
a grill, cast-iron skillet or broiler over
1.Preheat
high heat to get a good char on the outside of
the patties.
the patties liberally with kosher salt
2.Sprinkle
and freshly ground black pepper just before
cooking. Pre-salting draws out too much
moisture from the meat and dissolves proteins
— resulting in a chewy, compacted texture.
the patties just once to promote a
3.Flip
beautiful, brown, crusty exterior. Never press
on the patties, as this pushes out the fat and
juices that keep your meat moist and tasty.
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Before you
COOK
WHEN TO SEASON YOUR STEAKS AND ROASTS
45-MINUTE OPTION
MARINATING RULES
Salt the beef at least 45 minutes
before cooking. This allows enough
time for the salt to penetrate the
beef and the meat juices to be
reabsorbed, seasoning the meat
throughout.
• Be careful if using an acidic
IMMEDIATE OPTION
Salt your beef just before cooking it.
By doing this, the salt doesn’t have
a chance to draw out moisture from
the beef, so you’ll get moist, tender
meat and a good sear.
DRY IT OFF
Big flavor comes from a good sear.
Since moisture is the enemy to
a good sear, pat your beef dry
before cooking.
marinade — if it marinates longer
than 8 hours, the meat can
become mushy and sour-tasting
when cooked.
• Sugars in sweet marinades will
help the meat caramelize and
char much more quickly.
• Blot your beef dry after
marinating.
After you
COOK
When’s it done?
KEY TEMPERATURES
FOR BEEF DONENESS
• Blue*: 110°F
• Rare*: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well Done: 160°F
KEY TOOL: INSTANT-READ
MEAT THERMOMETER
Use a thermometer to know
when your beef is done. Place
the thermometer in the thickest
area or the center of the meat.
Some thermometers have a small
indentation on the side of the probe
where the temperature is registered,
so be sure this part of the probe is
positioned properly within the meat.
CONSIDER CARRYOVER
COOKING
When meat is removed from the
oven or the grill, heat will continue
to redistribute from the outside of
the meat to the middle of it, raising
its temperature a few extra degrees.
LET IT REST
Rest meat for half the cooking time
to help redistribute juices. Ground
beef should rest after cooking too.
CUT ACROSS THE GRAIN
After resting, slice beef against
the grain. The grain consists of
the muscle fibers that run in one
direction across the steak. Cutting
through these fibers (against the
grain) makes the meat more tender
and easier to chew.
*Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk
of foodborne illness.
9
BRAISE
WHAT is BRAISING?
Braising is a moist-heat cooking method using larger, less tender cuts of beef. The beef can be
cut into small pieces or kept whole before braising. The meat is first seared to develop flavor,
then partially covered in enough liquid to come less than halfway up the side of the beef and
simmered gently in the oven or on the stove. The meat is fully cooked through and becomes
fork-tender. At the same time, the cooking liquid thickens slightly and is used as the sauce.
PERFECT CUTS FOR BRAISING
Large, inexpensive cuts of meat are ideal for braising. These cuts are from the more exercised
parts of the animal — think shoulders, rump and legs — and include:
CHUCK
Chuck roast, cross rib roast, 7-bone pot roast,
shoulder top blade steak
ROUND
Top round steak, eye of round steak,
eye of round roast, rump roast
PLATE
Short ribs
SHANK/BRISKET
Shank, brisket
When searing a whole piece of
meat for braising, use a pot that is
just wide and deep enough to hold
the meat. Don’t overcrowd the pot.
For smaller pieces of meat, there
should only be enough meat to form
a single layer with about 1/2 inch
of space around each piece.
Leave the meat alone until a
brown crust has formed on the
bottom. Once the meat is brown
on the bottom, turn it over.
When the outside of the meat
is sufficiently browned, it will
release from the pan easily.
Add a flavorful liquid (like wine or
broth) to help dissolve and scrape
up browned bits from the bottom
of the pot — known as deglazing.
Cool the cooked meat in its
braising liquid. This allows the
meat to reabsorb some liquid,
making the meat moister.
Tips for
BRAISING
Cook the meat slowly — at a low
temperature and for a long time
on the stovetop or between 250ºF
and 300ºF in the oven. The heat
should be low enough to maintain
a very gentle simmer — never allow
a braise to boil, as doing so will
dry out the meat. Cook the beef
until its fork-tender: no chance of
medium-rare here!
Aromatics are vegetables and
herbs (like carrots, onions, garlic
and rosemary) that are cooked
alongside the beef for added flavor.
Find Curtis’ Perfect Pot Roast recipe
exclusively at bi-lo.com
11
PAN-SEAR
WHAT is PAN-SEARING?
Pan-searing refers to cooking over high heat in a heavybottomed skillet. It is a dry heat cooking method.
Preheat a heavy pan over
high heat for 5 minutes, or
until a splash of water sizzles
and evaporates quickly.
Do not overcrowd the pan.
Doing so will result in
steaming — not searing.
Add the beef to the pan
and cook until dark golden
brown on the bottom. Flip
the beef over once and
cook to desired doneness.
This promotes better
searing and therefore a
better flavor.
Just
ASK
Need a special cut or a smaller pack?
Just ask our expert butchers.
PAN-ROASTING
If the meat has browned nicely but is still too rare,
place the meat into a hot oven to gently finish
cooking the meat to your desired doneness.
BASTE WITH BUTTER
After flipping a steak, add a dab of butter to the
pan. As the butter melts, baste the steak with it
while it finishes cooking. Add herbs like thyme or
rosemary and garlic cloves to the melted butter.
MAKE A PAN SAUCE
• After pan-searing, browned bits will form on the
bottom of the pan. We call this fond — it’s flavorful,
so we want to use it!
• Remove the beef from the pan and add a liquid
(stock, wine, cider or water) to deglaze the pan
and scrape up the bits.
• Simmer until the liquid reduces. Then stir in
butter to thicken the pan sauce.
P E R F E CT CUT S for PA N-SEARING
PREMIUM STEAKS
Some of the best steak cuts
are portioned from less
exercised parts of the animal
— like the loins. These are
premium steaks and include:
• Rib eye steak
• New York strip steak
• T-bone or porterhouse
steak
• Tenderloin or filet mignon
TASTY, VALUEFRIENDLY STEAKS
These are tasty when
cooked right and are usually
less expensive. They include:
• Flank steak
• Skirt steak
• Sirloin tip steak
• Top sirloin steak
• Top sirloin cap
• Top round steak
(London broil)
GROUND BEEF
• Burger patties
• Kabobs
13
ROAST
WH AT is ROA S T ING?
Roasting is a dry heat cooking method in which beef is cooked by the hot air circulating
around it. Roasting is usually done in an oven.
TWO TYPES OF ROASTING
LOW
H I GH
and FA S T
and SLOW
High-temperature roasting (350°F or above)
allows for maximum browning and quick
cooking and results with doneness ranging
from rare to well. Tender cuts work best
with this method.
Low-temperature roasting (325°F or below)
is perfect for tougher cuts that benefit from
lower heat and longer cooking times. They
become fork-tender and are generally cooked
to an internal temperature of about 190°F.
BEST CUTS
BEST CUTS
RIB
Rib roast
Rib eye roast
CHUCK
Chuck roast
TENDERLOIN
Tenderloin roast
ROUND
Rump roast
LOW-TEMPERATURE
for TENDER CUTS
Low-temperature roasting can also be used
for slow-roasting more tender cuts: slow-roast
beef until it is medium-rare throughout, and
then oven-sear at a high temperature to
brown its exterior.
BEST CUTS
RIB
Rib roast
Rib eye roast
TENDERLOIN
Tenderloin roast
ROUND
Rump roast
TOP SIRLOIN
Top sirloin roast
Top sirloin cap
Place the meat or roast fat side
up in the pan so it self-bastes
while roasting.
Tips for
ROA S T I NG
Use a heavy baking sheet, roasting pan or baking
dish with low sides that will allow maximum heat
to flow to the meat. The baking sheet should have
a rim high enough to collect the juices and be
heavy enough so that it won’t buckle when hot.
Pan-roasting is the best option
for smaller cuts. Meat is first
browned in a pan on the stovetop.
The pan is then transferred to
the oven to finish roasting the
meat gently.
Oven-searing is done at a high
temperature in the oven and is the best
option for large roasts since it browns
them more evenly. Most recipes begin
at a high heat for 20 to 30 minutes to
sear the meat before the temperature is
lowered to finish cooking the meat.
15
STIR-FRY
PE R F E C T C U T S for ST IR-FRYING
Due to the short cooking
time, choose lean and tender
cuts of beef, such as:
• Rib eye steak
• New York strip steak
• Porterhouse steak
• Tenderloin or filet mignon
Even less tender cuts of beef can be used,
if marinated and thinly sliced before stir-frying,
such as:
• Flank steak
• Top sirloin cap
Skirt
steak
•
• Bottom sirloin steak
• Sirloin tip steak
• Top round steak
(London broil)
• Top sirloin steak
Find Curtis’ Beef and Broccoli
Stir-Fry recipe at bi-lo.com
Use oils with a high
smoke point, such as
canola or peanut.
Tips for
S T I R - F RY I N G
• Cut the beef and vegetables
into uniform bite-size pieces
for even cooking.
• Slice the beef against the grain.
Partially freezing beef makes
slicing into thin strips easier.
• Rice and noodles should be
cooked, drained and cooled
before adding to a stir-fry.
• To make a stir-fry sauce,
use ingredients such as soy
sauce, brown sugar, rice wine
vinegar and chili paste. For a
slightly thicker sauce, combine
these ingredients with a bit of
cornstarch.
• Prep ingredients and keep them
in separate bowls and at an
arms length. Once started, the
cooking process moves quickly!
• A heavy-bottomed skillet can be
substituted for a wok.
Do not crowd the wok, as this
will cause the meat or vegetables
to steam rather than sear.
If stir-frying rice or noodles,
add with softer vegetables until
warmed through.
• Heat the wok on high heat for
about 5 minutes, or until it is
very hot. Add the oil to the hot
wok. It will become hot very
quickly, so be prepared to add
your beef and other ingredients
immediately.
• Stir-fry beef in batches. Let the
beef develop a dark crusty sear
before stirring. This develops
texture and flavor.
• “Velveting” is the practice of
marinating slices of meat in a
mixture of egg white, wine and
cornstarch. This coating forms
a barrier against the high heat
and prevents the moisture
inside the meat from escaping.
After marinating, the meat is
quickly blanched in hot oil
and then drained before it is
stir-fried. This creates a more
tender, juicy and silky texture
to the meat.
Add crunchy vegetables such as
carrots, broccoli, peppers and
onions to the wok first, as they take
the longest to cook. Add softer
vegetables and aromatics last, as
they cook more quickly.
17