A few beef tips

Beef is a lot more revered in the Usa than anywhere else in the whole world. If one were to total the steaks, burgers and chilis eaten in the world, you would find that the 'u.s.' eats just about a quarter of the total amount.

When buying quality cuts of beef, you are better shopping from a specialised butcher instead of a generic food store. A quality butcher is far more likely to have a more extensive range of beef cuts than the big-name general store, he will know the full history of his meat, will probably have hung it in the right manner, and will usually be happy to give you tips on how best too cook it.

Cook safely

Keep the oven door shut.
Don't ever leave the deep fat frying pan unattended.

New York Strip Steak

	Category	Beef Recipes
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Ingredients And Procedures

3 New York strip steaks

-- each about 1 inch thick 1/4 c Teriyaki Marinade & Sauce

-- (Lite, Kikkoman) 1 Garlic clove; minced

1/8 ts Black pepper

Trim fat from steaks; place steaks in large plastic bag with mixture of lite teriyaki sauce, garlic and pepper. Press air out of bag; close top securely. Marinate 45 minutes; turn bag over once. Reserving marinade, broil or grill steaks about 5 minutes on each side (for rare), or to desired doneness, brushing occasionally with reserved marinade. Makes 6 3-oz servings. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias -----

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