Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. Pat steaks, cubes and pot roasts dry with paper toweling for better browning. To make cutting into strips for stir-frying easier, partially freeze beef to firm. Salt beef after cooking or browning.
Salt draws out moisture and inhibits browning.
Keep It Clean To avoid cross-contamination and prevent foodborne illness, follow these easy steps. Wash hands well in hot soapy water before and after handling meat and other fresh foods. Keep raw meat and meat juices from coming into contact with other foods, both in the refrigerator and during preparation. Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat. Keep carving boards separate from other food preparation or serving boards.