| Tips for buying, and grilling, beef for summer | | | | the ground meat you buy. |
| enjoyment. | | | | Cuts at normal thickness should be 4-6 inches from |
| Some of the favorite cuts: | | | | heat source, thicker cuts can be further away, and |
| Tenderloin-T-Bone-Porterhouse-Rib-Eye, Top Sirloin, | | | | cooked longer, to ensure even cooking. |
| Rib, Tri-Tip, Flatiron and New York. | | | | Fat covering should be left on, to preserve juices, |
| These cuts can be grilled quickly without tenderizing. | | | | until AFTER cooking. |
| Less expensive cuts, including Chuck, Top Round, | | | | Cut fat in a number of place to prevent meat from |
| Flank and Skirt, do best when tenderized, or | | | | curling...do NOT cut into meat. |
| marinated overnight in refrigerator. | | | | Use a tongs to turn meat on grill, never use a fork or |
| Completely cover meat in marinade in non metallic | | | | other utensil which pierces meat. |
| container, overnight marinating can reduce cooking | | | | ALWAYS use a good meat thermometer. |
| time of less tender cuts by as much as 1/3rd. | | | | NEVER use same serving tray, or dish, to transport |
| If planning for invited guests it is advisable to order | | | | raw and cooked meats from grill to table. |
| extra product, people tend to eat more at such | | | | Beef, veal, and lamb steaks, roasts, and chops may |
| gatherings, excess can be frozen for future use. | | | | be cooked to 145 °F. |
| Boneless cuts yield about 4 servings per pound. | | | | All cuts of pork, 160 °F. |
| Beef cuts with some bone (such as T-Bones) yield | | | | Ground beef, veal and lamb to 160 °F. |
| about 3 servings per pound. | | | | All poultry should reach a safe minimum internal |
| 1 lb of ground beef produces about 4 cooked | | | | temperature of 165 °F. |
| 3-ounce servings, depending on the "fat content" of | | | | |