The Science of Beef

How Proteins Cook - There are concurrent toughening and tenderizing changes that take place when beef is cooked.  Learn how to make beef tender.

The Science of Beef Cooking Methods - Beef develops its desirable flavor and aroma during cooking. True meaty, umami flavor begins with the application of heat as it transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids. 

Degrees of Doneness - Perfectly cooked, flavorful beef achieves a balance between the minimum amount of cooking needed for maximum palatability and food safety. Meat thermometers and the visual appearance of the beef aid in determining degrees of doneness. 

The Flavor Equation - Great beef flavor starts way before the kitchen. In fact, it begins back at the ranch...
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Umami - Umami [oo-MOM-ee], known as the fifth taste, is described as meaty and savory or delicious (umami is derived from umai, the Japanese word for delicious).  Learn about how umami influences beef’s flavor.