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Show and protein, according to Sunset. Baby beef can be cooked very much like grajn-fed-beef, but-some "adjustments are required for best results. re-sults. When cooking a tender roast rib and loin cuts brush frequently with butter or oil to help browning;. It's best cooked to rare. Since many baby beef roasts are too small to be listed on roasting charts, Sunset home economists suggest that boneless baby beef roasts should be cooked 37-43 minutes min-utes per pounds, Bone -in roasts take about 22 minutes per poundortol40onameat thermometer. Round and chuck cuts can be cooked in about the same manner as tender roasts but shoul d be tenderized first. Instant tenderizers of wine -and-oil marinades work well. Short ribs, stew and briskets bris-kets can be braised just as grain-fed beef is, except the cooking time should be shorter. These cuts should cook tender in 45 minutes to one hour. , When barbecuing6r broiling broil-ing loin and rib steaks, brush with melted butter or oil with a little soy sauce or bottled brown gravy added to obtain better color. For added flavor they may be marinaded with a sauce which contains some oil. Chuck round, plate and flank steaks should be cut or pounded into thickness of 14 or 13 inch thick, coated in flour or crumbs and quickly pan fried. Cube steaks should be breaded or floured. ' Breading helps to keep the meat moist and juicy. To help brown ground baby beef, brush with oil or barbecue sauce. Meat patties pat-ties will be juiciest when cooked to the rare stage. Ground baby beef can also be used in meatloaf and meatball recipes. Taste will be similar to that of grain-fed grain-fed beef, though perhaps milder. Cooking time will be the same. Daby Beef Gourmet's aeirotrt - Baby beef has debuted at the meat counter but the public pub-lic is still puzzled. Questions about quality, flavor and preparation abound and have not been adequately answered. answer-ed. Baby beef, in fact, is quite different from grain -fed beef and requires different preparations prep-arations methods. Prices are as much as 25 below grain-fed beef, and baby beef has fewer calories and less saturated fat. Using conventional beef preparation methods, some baby beef experimenters have been disappointed with results. Home economists at Sunset Magazine have studied these problems and have come up with some solutions. sol-utions. The major differences between be-tween grain-fed and baby beef are that baby beef has a thin outside covering of fat, less marbling and a milder fiavorTLeiss fat means that the meat dries out easily and may become tough. Mild flavor requires careful seasoning-. Because of its low fat content con-tent baby beef is best rare, says Sunset in its September issue. The use of melted butter or oil when browning, broiling or barbecuing helps prevent sticking and adds color to this light-red meat. Carefully seasoned and prepared, baby beef can taste surprisingly like veal. The term baby beef is a new one without legal deflation, defla-tion, according to Sunset home economists. Marketers Market-ers use the term to describe meat from calves 7-10 moths. Old raised on a diet of Milk and grass. Baby beef comes from calves weighing 400-600 pounds compared to grain -fed cattle of 1,000 to 1,100 pounds. The meat is slightly different dif-ferent from either veal or older beef. . Its flavor is milder than beef andstrong-ei andstrong-ei than veal. The cuts are biten a good" sWTor. small families smaller than beef and larger than veal. Baby beef is also marketed under the names of calf, light beef, California Baby beef and mature ma-ture veal. Though appearance and tase of baby lef is different from grain-fed beef, the two are equal in nutritive value |