muscle pigments in, 286
“Natural” label, 287
“Naturally Raised” label, 287
omega-3 fatty acids in, 287
“Organic” label, 287
pot roast, best cooking methods, 239–41
preground, notes about, 486
resting times, 308
round, about, 241
short ribs, about, 241
short ribs, preparing, for chili, 255, 255
temperature, time, and bacterial reduction, 362
Texas chili, best cooking methods, 266, 266–68, 267
Beef (recipes)
All-American Meat Loaf, 525, 531–32, 531–34
All-American Pot Roast with Gravy, 238, 240, 243–44,
244
Beef and Barley Stew, 192, 193
The Best Short-Rib Chili with Beans, 259, 259–60
Butter-Basted Pan-Seared Thick-Cut Steaks, 312, 312–13,
313
Cheesy Chili Mac, 725, 725–26
Classic Diner-Style Smashed Cheeseburgers, 552, 552–53
Cooler-Cooked Hanger Steak with Chimichurri, 394
Cooler-Cooked Rib-Eye Steaks with Shallots, Garlic, and
Thyme, 394
Easy Weeknight Ground Beef Chili, 261, 261–62, 262
Extra-Crunchy Chicken-Fried Steak with Cream Gravy,
873, 873–75
Grilled Flap Meat (Steak Tips) with Honey-Mustard
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(Nandana)
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