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 www.MarcusBall.com Welcome to MarcusBall.com.        This personal site features information about Marcus Ball, studies in massge therapy, customer care, and basic human behavior.

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Beef ...
 


Introduction
Employment History
Massage Therapy
Psychology
Cooking
Customer Care
Telecomunications
Rental Property Mgmt

Alcohol
Kitchen Safety
Knife Use
Conversions
Beef
Classic Foods
Fish
Pasta
Pork
Poulty
Sandwiches
Shellfish
Spreads n Sauces
Soup & Salads
Cooking Tips

Past Employment

Residential Property Management Community Manager PPA
Residential Property Management Assistant Manager, Leasing  HVA
Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications
Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 

Beef Map
(Wondering what the butcher knows?)

Beef Recipes

Aged Rib Roast
Baked Meatballs
Beefy Broth
Beefed-Up Meat Loaf
Braciole
Carpaccio
Corn Dogs
Gravy
Meat Loaf
Mini Burgers
Pan Seared Rib Eye
Pepper Strip Steak
Pot Roast
Salted Beef Tenderloin
Skirt Steak
Swedish Meatballs
Ultimate Burger

How to Buy Steak
Before you begin cooking, pick the cut of meat that best suits your dinner plan.

 

  • Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces.
     
  • Leaner, chewier cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.
     
  • For any cut of steak, look for red meat with white fat that is marbled evenly across the grain.
     
  • Prime grade meat (the highest grade) is tender and highly marbled. Unfortunately, prime grade is expensive and difficult to find. The average supermarket carries choice grade meat as well as the less flavorful, and less tender, select grade.
     
  • The best steak you can buy is dry-aged in special meat coolers to develop the flavor and tenderize the meat. Most beef, however, is wet-aged, if aged at all, in vacuum-packed bags for one to four weeks. This process improves the tenderness of the beef, but does not improve the flavor.

Testing for Doneness
The best way to tell if a steak is done is to (carefully!) touch or squeeze the meat itself.

 

  • Rare meat feels a bit like the texture of the flesh between your thumb and index finger; medium meat has a slight spring to it; well-done meat is firm.
     
  • You also can check by cutting a small slice into your meat with a thin knife.
     
  • If you have an instant-read thermometer, the internal temperature for rare steak is 125 to 130 degrees, medium-rare is 130 to 140 degrees, medium is 140 to 150 degrees, and well done is 165 degrees.

 

 

Beef Defined : Beef, the meat of an adult (over 1 year) bovine, wasn't always as popular as it is today. America has had cattle since the mid-1500s, but most immigrants preferred either pork or chicken. Shortages of those two meats during the Civil War, however, suddenly made beef attractive and very much in demand. Today's beef comes from cows (females that have borne at least one calf), steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. Baby beef is the lean, tender but not too flavorful meat of a 7- to 10-month-old calf.

Meat packers can request and pay for their meat to be graded by the U.S. Department of Agriculture (USDA). The grading is based on three factors: conformation (the proportion of meat to bone), finish (proportion of fat to lean) and overall quality. Beginning with the best quality, the eight USDA grades for beef are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The meat's grade is stamped within a purple shield (a harmless vegetable dye is used for the ink) at regular intervals on the outside of each carcass. USDA Prime and the last three grades are rarely seen in retail outlets. Prime is usually reserved for fine restaurants and specialty butcher shops; the lower-quality grades are generally only used for sausages and in cured and canned meats. Ideally, beef is at its best--both in flavor and texture--at 18 to 24 months. The meat at that age is an even rosy-red color. If the animal is over 2 1/2 years old it is usually classified as "well-matured beef" and, though more full-flavored, the meat begins to toughen and darken to a purplish red. Slow, moist-heat cooking, however, will make it perfectly delicious.

To store fresh beef: If the meat will be cooked within 6 hours of purchase, it may be left in its plastic-wrapped package. Otherwise, remove the packaging and either store unwrapped in the refrigerator's meat compartment or wrap loosely with waxed paper and keep in the coldest part of the refrigerator for up to 2 days for ground beef, 3 days for other cuts. The object is to let the air circulate and keep the meat's surface somewhat dry, thereby inhibiting rapid bacterial growth. Cooked meat should be wrapped airtight and stored in the refrigerator. Ground beef can be frozen, wrapped airtight, for up to 3 months, solid cuts up to 6 months.

For questions on beef, call the USDA Meat and Poultry Hotline at 800-535-4555. See also baron; brains; brisket; chuck; club steak; delmonico steak; entrecôte; filet mignon; flanken; flank steak; heart; kidney; kobe beef; liver; london broil; minute steak; new york steak; noisette; porterhouse steak; pot roast; prime rib; rib; rib roast; rib steak; round; shank; shell steak; short loin; short ribs; sirloin; skirt steak; sweetbreads; t-bone steak; tongue; tripe; veal; and Beef Chart.

 
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