Washington State Magazine

Spring 2012


Spring 2012

[+]
In This Issue...

Features

On Closer Inspection—The curiouser and curiouser world of the small :: In some ways, with so much science now involving tools that detect things outside the five senses, examining the world with a microscope seems quaint. But a corps of WSU researchers—let’s call them microscopists—are wrangling photons, electrons, glowing proteins, exotic stains, and remarkably powerful devices in their pursuit of the small. by Eric Sorensen

{ WEB EXCLUSIVE—Gallery: Micrographs from WSU }

Lessons from the Forest—The anthropology of childhood :: Anthropologist Barry Hewlett has spent the last 40 years gleaning lessons from the Aka, a people who personify hundreds of thousands of years of human history. by Tim Steury

A Feast of Good Things :: How do we Washingtonians eat? The author travels from farm to table to explore and explain Washington cuisine. by Hannelore Sudermann

{ WEB EXCLUSIVE—Photo: A delicious dilemma: Ingredients for a photographic still life }

{ WEB EXCLUSIVE—Recipe: Swiss Chard with Garlicky Chickpeas }

Panoramas

{ WEB EXCLUSIVE—Video: The Amazing Leaproach (and how it can jump like that) }

{ WEB EXCLUSIVE—Video: Feeding styles demonstrated }

{ WEB EXCLUSIVE—Video: Creator of The Wire David Simon’s speech at WSU }

Departments

:: First Words: Time’s Warehouse

:: Thank you: Our 10-year event

:: Short Subject: A hidden history

:: Sports: Let him swim: The Tom Jager story

:: In Season: A cattle drive

:: Last Words: The Lowell Elm

{ WEB EXCLUSIVE—Slideshow: Life at Heart Mountain internment camp for Japanese Americans }

{ WEB EXCLUSIVE—Tips: How to cook lean beef }

Tracking

New Media

:: The Long Journey of the Nez Perce: A Battle History from Cottonwood to Bear Paw by Kevin Carson ’81

:: Good Science: The Pursuit of Truth and the Evolution of Reality by Timothy McGettigan ’95 PhD

:: The World’s Beaches: A Global Guide to the Science of the Shoreline by Orrin H. Pilkey ’57,William J. Neal, Joseph T. Kelley, and J. Andrew G. Cooper

:: All You Can Eat by Richard Harlan Miller

Cover illustration by Colin Johnson

Spring 2012
Web Exclusives

How to cook lean beef

by Hannelore Sudermann | © Washington State University

Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.

Here are a few tips from 3 Sisters Cattle Company and the American Grassfed Association to achieving the best results with pasture-fed beef.

  • Because the meat has less fat, it could use a little cooking oil for frying or grilling.
  • Sear the beef over a high heat on a grill or stovetop skillet to seal in its juices, then proceed with a lower temperature to finish grilling, frying, or roasting.
  • Cuts like steaks are less forgiving. Those from pasture-fed cattle are best prepared rare or medium-rare. The steaks also require about a third less cooking time than conventional beef. Remove the meat from the heat source when it is about 10 degrees from your goal temperature and (as with most steaks and roasts) cover and let rest for up to 10 minutes. That will allow the meat to finish cooking through and the juices to redistribute, providing a moist and more tender product.
  • If you prefer your meat well done, then low and slow is your motto. Consider cooking your meat in a slow cooker—with a sauce to add moisture.
  • When making burgers with very lean ground beef, consider making additions compensate for the lack of fat. Try diced up peppers or caramelized onions to add moisture. The leaner burgers will also require about a third less cooking time, so keep an eye on them.
  • Turn the meat with a spatula or tongs. A fork would pierce the meat and let precious juices escape.
  • Steer clear of the microwave for defrosting or cooking. The result will be one tough steak.

Categories: Food | Tags: Beef, Cooking, Cattle