Grillin' and Chillin' on Father's Day:
the Buzz on Beef, Part 2

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Father’s Day is coming up and nothing says celebration like getting the family together for a backyard grill and chill. In part one of Grilling and Chillin we talked about the buzz on beef from a nutrition standpoint as well as which cuts are the leanest.

Before we talk about marinating and cooking beef, here’s a research update for you. Beef may play a role in cancer prevention. How? It contains what’s called conjugated linoleic acid or CLA for short. This is a fatty acid found naturally in beef that seems to inhibit tumor growth and development. CLA may also affect body composition by decreasing body fat and increasing lean muscle mass.

Does this mean a green light to eat as much beef as you want? No, I don’t think this is true for most any food. But what it does mean is that if you include meat in your diet, lean beef in reasonable portions can be a healthy selection.

I know that some of you like your beef rare but with all of the problems this country has experienced with food making you sick, cook your ground beef to an internal temperature of at least 160 degrees. This means until there are no pink juices and the center is no longer pink. I know, I know…but it could mean the difference between getting very sick and staying healthy.

For steaks, cook to an internal temperature of at least 145 degrees and it is ok for them to have a pink center. If you don’t have an instant-read thermometer get your Dad one for Father’s Day. Look in your grocery store near the meat case. You’ll often find them located there or in most any food/cookware department or store.

An instant-read thermometer measures the meat’s temperature in about 15 seconds. These are not meant to be left in the food while it cooks but to determine whether the food is done and cooked to a safe temperature.

Marinades can add flavor and tenderize some less tender cuts. Remember to marinate in the refrigerator NOT at room temperature. Bacteria grows at room temperature and is an easy way to make people sick so put your marinade in a plastic bag meant for food, add the beef and put it in the refrigerator. Turn it on occasion so all of the beef gets exposed. A tender cut of beef such as top loin, tenderloin, or top sirloin only needs to marinate for 15 minutes up to two hours. A less tender cut such as top round or skirt steak may require six to 24 hours to tenderize. Leaving it longer than 24 hours can give the beef a mushy texture.

Happy Father’s Day