B
Y THE MONTH OF MAY, MOST READERS OF THIS MAGAZINE will have already fi red up the grill and shared several delicious beef meals with family and friends. But it never hurts to brush up on the basics of summertime grilling, and it never
hurts to share this information with friends who might fi nd the grill a bit grating on their culinary nerves. Russell Woodward, Texas Beef Council senior man-
ager for product marketing, shares tips to make a safe, properly prepared beef meal. “I break summer grilling down into two categories,
Safety and Satisfaction. The fi rst is safety. “Summer is for fun and enjoyment and we don’t want
to get anybody sick, so when we talk about safety it’s all about how you’re not going to make an ‘A,’ you’re going to make a ‘C,’” which stands for the 3 Cs of safety.
Safety = Cold, Clean, Cross-contamination Woodward reminds grillers to keep the beef prod-
ucts cold until it is time to cook the meal. Bacterial growth is slowed at the temperatures found in most refrigerators. Keep plenty of ice packs in the cooler if you’re cooking beef in a remote location, such as campground, park or lake. “Keep things clean,” he says, mentioning cutting
boards, knives, utensils and the work area. Use hot, soapy water to keep everything clean. And the most important “C” is cross-contamination
— something to be avoided. “Put cooked burgers and steaks off the grill on a
clean plate and not back on the cutting board or plate that carried the raw meat. If you don’t have an extra plate or cutting board, then again, use hot, soapy water to clean it before you use it for cooked meat. “It’s im- portant to protect that burger or steak. We don’t want to cross-contaminate.
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tscra.org May 2016 The Cattleman 77
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