Seasonal Beef Guide
Beef Purchasing Tips
1. Buy beef in bulk, especially when it’s on sale.
2. Divide the beef into portions that fit into your family’s needs.
3. Wrap the smaller portions in heavy-duty foil or place them in plastic freezer bags and remove as much air as possible, or use a vacuum sealer if you have one.
4. Use a permanent marker to label each package with the date, name of the beef cut, and weight or number of servings.
* Recommended freezer storage times for steaks and roasts are 6-12 months and ground beef is 3-4 months.
Steak Selection
Beef offers something for every table, whether you’re going for a premium steakhouse experience or a budget-friendly meal that still delivers on flavor. Understanding the different cuts can help you make the most of your beef, no matter the occasion.
High-quality cuts like T-bone, top sirloin, strip, and ribeye steaks are all about letting the beef speak for itself. With their natural tenderness and rich flavor, they don’t need much, just a simple seasoning of salt and pepper and a hot grill to bring out their best. These cuts shine with minimal effort, delivering that classic, satisfying steakhouse experience right at home.
More cost-effective cuts like flank, eye of round, and top round steaks are great options for stretching your budget without sacrificing flavor. They benefit from a good marinade to help tenderize and enhance their taste, but with a little planning, they can be just as delicious. These hardworking cuts prove that great beef doesn’t have to come with a high price tag.
Cooking Temperatures
When cooking steak, temperature makes all the difference in flavor and texture. Medium-rare, around 145°F, is often considered the sweet spot because it keeps the steak juicy while giving it a warm red center. Medium lands near 160°F with a pink center, while medium-well to well-done ranges from 165°F to 170°F and above, giving you less pink and a firmer bite.
Grilling Burgers
1. Preheat grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal.
2. Form beef patties and season with salt and pepper or your favorite seasoning. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking.
3. Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip the burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F.
4. Use a meat thermometer to determine doneness. At 160°F, the ground beef burgers are fully cooked, yet still juicy and delicious.
5. Serve with favorite toppings and/or bun.
Seasonal Beef Recipes
Beef Kabobs
1 1/2 lb Sirloin Steak
2 Bell Peppers
1 Large Red Onion
1/2 c Olive Oil
1/4 c Worcestershire Sauce
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Apple Cider Vinegar
1 Tbsp Garlic Powder
1 Tbsp Honey
1 Tsp Onion Powder
1/2 Tsp Chipotle Chili Powder
1. Cut steak, peppers, and onion into roughly equal size peices (about 1-1.5″).
2. In a large freezer bag or storage container, stir together the olive oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
3. Add steak and let marinate for at least one hour, and up to 6 hours.
4. If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
5. Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
6. Preheat the grill medium-high.
7. Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
8. Remove and let sit 5 minutes before serving.
Beef Meatballs
1 lb Ground Beef
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1 Egg
1/4 cup Dry Bread Crumbs
1. Preheat oven to 400 degrees F.
2. Combine the ground beef and seasonings in a large bowl. Add the egg and bread crumbs and mix until evenly blended.
3. Form the mix into 1-2 inch meatballs and place on a baking sheet.
4. Bake for 15-20 minutes.
5. Serve plain, or as pasta, sub sandwich, or soup.
Grilled Sirloin Steak
2 Sirloin Steaks (1″ thick)
2 Tbsp Olive Oil
2 Tbsp Butter
Steak Seasoning
1. Remove steaks from refrigerator 30-40 minutes before cooking to bring up to room temperature.
2. Rub with olive oil and season generously to taste.
3. Preheat grill to high heat (approximately 500 degrees F).
4. Place steaks on the grill at a 45° angle and let cook for 2 minutes. Rotate steaks 90° to create a cross-hatch pattern. Let cook for another 2 minutes. Flip steaks and repeat on the other side.
5. Reduce heat to medium-low and cook steaks for an additional 4-6 minutes for medium-rare (135 degrees).
6. Top with butter and cover loosely with foil. Let rest for 5 mins before serving.
Cowboy Pasta Salad
1/2 c Extra-Virgin Olive Oil
1/2 c Fresh Lime Juice
1 Tbsp + 1 tsp Finely Chopped Chipotle Chiles in Adobo
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Honey
1 lb Bowtie Pasta
1 lb Ground Beef
1/2 Small Red Onion (thinly sliced)
1 (15 oz) can Black Beans (drained, rinsed)
1 (15 oz) can Corn (drained)
1 pt Cherry Tomatoes (halved)
1 1/2 c Monterey Jack (shredded)
4 Scallions (thinly sliced)
1. In a small bowl, whisk oil, lime juice, chiles, honey, and salt.
2. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package instructions. Drain pasta and transfer to a large bowl. Add half of the dressing and toss to combine.
3. In a large skillet over medium-high heat, arrange beef in a single layer; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Drain any excess fat. Add chili powder, garlic powder, cumin, onion powder, and paprika; season with salt and pepper.
4. Add seasoned ground beef to the big bowl with the pasta. Toss with onion (if using), bell pepper (if using), beans, corn, tomatoes, and remaining dressing to skillet; season with salt. Fold in cheese and scallions.
