Selection - When you go to the meat case to purchase beef, there are a wide variety of options from which to choose. All of these options can make it confusing if you don't know what to look for. If you understand what the names mean, you'll be one step closer to proper selection.

• "Loin"and "rib" are clues that the beef is a more tender cut.
• "Chuck", "round" and "flank" indicate a less tender cut.
• Less tender cuts will require marinading or a slower, moist cooking method.
• Choose beef that is bright red in color in the fresh meat case. Remember, vacuum packaged beef in the self-serve case will be maroon because it has not been exposed to oxygen.
• Choose beef that is firm to the touch.
• Choose beef that has little or no excess liquid in the package.
• Look for packages that are cool to the touch and have no wear or punctures.
• Always check the "sell-by" date.

Storage - With beef and all perishable foods, proper care must be taken to ensure safety and maintain quality. Try to buy your meats last on your trip through the grocery store. After you buy beef, be sure to refrigerate or freeze your meat as soon as you get home. If you live far from the grocery store or meat market, bring a cooler for the ride home.

Refrigeration tips for uncooked beef:

• Be sure your refrigerator is set at 40 degrees F.
• Beef steaks and roasts can be refrigerated for 3 to 4 days.
• Ground beef should be used within 1 to 2 days.
• Place meat in the coldest part of the refrigerator.
• Place uncooked meat on a plate in the refrigerator. That way if excess juices drip, they will not effect other foods.

Freezing tips for uncooked beef:

• Beef steaks and roasts can be frozen for 6 to 12 months.
• Ground beef can be left in the freezer for 3 to 4 months.
• Wrap meat in white freezer paper or freezer aluminum foil to protect against freezer burn.

Do not bring meat to room temperature before cooking. Most recipes are based on taking meat directly from the refrigerator. In fact many recipes call for steaks to be partially frozen when cut (for easier cutting) and then immediately cooked.

Everyone loves the great taste of beef, so you often won't have any leftovers. But if you do:

• Promptly refrigerate or freeze all perishable foods after the meal is over.
• Don't cool leftovers on the kitchen counter.
• Divide and wrap leftovers into smaller portions that you'll use at one time.
• Leftover, cooked beef can be stored in the refrigerator for 3 to 4 days and in the freezer for 2 to 3 months.
• Date leftovers so you know when you put them in the refrigerator.

• For meat or roasts cut across the grain.
• Roasts should be allowed to "rest" 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.
• Hold the knife perpendicular, or at a 90 degree angle, to the cutting surface.
• The more tender, the thicker the slices can be.
• Rib Roasts - 1/2" - 1/3"
• Less Tender Roasts - 1/8" - 1/4"
• Carve meat on a cutting board.

Defrosting tips for uncooked beef: Never defrost frozen beef on the kitchen counter. The best way to defrost is to plan ahead a bit and place the meat in the refrigerator overnight. Larger items may take two nights. If you're pressed for time, use the defrost setting on your microwave - a pound of ground beef can be thawed and ready to cook in 5 minutes.

Defrosting timetable: Large Roast 4-7 hrs./lb. - Small Roast 3-5 hrs./lb. 1" - Thick Steak 12-14 hrs.