We all get them on a regular basis, consumer questions. They cover a variety of topics. In our Customer Questions and Answers section, we are sharing with you some of the commonly asked questions we receive. If you get a question you would like help with, contact us at (517) 347-0911 or E-mail us.

Consumer Questions and Answers About Preparing Great-Tasting Dishes

Q. I’ve decided to serve a rib roast. Any recipe ideas?

A. Beef rib roast is a wonderful choice. A six- to eight pound roast will yield about 12 three-ounce servings. To prepare:

• Season the roast as desired and place it, fat side up, on a rack in a shallow roasting pan. Do not add water or cover.
• Insert a meat thermometer into the thickest part of the roast, and make sure it’s not touching fat or bone.
• Set the oven to 325ºF and roast for two to four hours, or until the meat thermometer registers 135ºF for medium rare or 155ºF for medium.
• Cover the roast with an aluminum foil tent and allow to stand for 15 to 20 minutes before carving. Roast will continue to rise approximately 5ºF in temperature to reach 140ºF for medium rare; 160ºF for medium.
• Serve with your favorite side dishes and enjoy!

Q. A ribeye roast sounds like a great meal. Do you have a recipe you could recommend?

A. For a delicious ribeye, use a four- to six-pound, well-trimmed beef roast (small end). Heat oven to 350ºF. Combine the following seasoning ingredients:

• 2 large cloves of crushed garlic
• 1 teaspoon dried thyme leaves
• ½ to ¾ teaspoon cracked black pepper

Press the mixture evenly into the surface of the roast, then place the roast, fat side up, on a rack in a shallow roasting pan. Insert an oven-proof meat thermometer so the tip is centered in the thickest part but not resting in fat. Do not add water or cover. Roast at 350ºF approximately 1¾ to 2 hours for medium rare or 2 to 2½ hours for medium. This great-tasting recipe makes six to eight servings your family will love!

Q. What is Châteaubriand and how do you prepare it?

A. Châteaubriand is a recipe for a thick center cut tenderloin roast large enough to serve two people. It is allegedly created by Montmireil, chef to the great French writer and statesman Francois-René de Châteaubriand, to honor his name. Châteaubriand may sound complex, but it’s relatively easy to prepare.

• Place one beef tenderloin roast (two to four inches thick) on a rack in a broiler pan so the surface of the meat is five to six inches from the heat.
• Broil the roast 30 to 35 minutes for medium-rare to medium doneness, turning occasionally. While the roast is broiling, heat two tablespoons of butter in a non-stick skillet over medium heat.
• Add ¾ cup sliced mushrooms and two tablespoons chopped shallots. Cook for two minutes or until tender, stirring often.
• Stir in two tablespoons brandy and cook for two more minutes, or until almost all the liquid is evaporated.
• Combine one cup of beef broth and one tablespoon cornstarch and stir into skillet. Bring mixture to a boil, then reduce the heat and cook three minutes or until thickened.
• Carve the roast into ½-inch-thick slices, season with salt and pepper and serve with the sauce. C´est magnifique!

A. Ounce for ounce, lean meat contains less fat and fewer calories than many foods, such as peanut butter and dairy products including most kinds of cheese. On a calorie-counting basis, three ounces of very lean meat contain about the same number of calories as a glass of whole milk and fewer calories than an eight-ounce container of low-fat yogurt. Ounce for ounce, meat contains more calories than most fruits and vegetables.

A.  Here are some basic ideas for reducing fat and calories:

• Trim outside fat from meats before cooking and trim any separable fat before eating
• Limit use of sugar, fats, oils, sauces or gravies in cooking
• Season with herbs or spices instead of butter, margarine or cream sauce
• Bake, broil or roast meats on a rack so meats will remain above the drippings
• Remove any layer of fat from stews or soups after cooking
• Pour off drippings when browning meats for stews, pot roast or ground meat
• Select lean beef cuts: top round, top loin (strip) steak, top sirloin, eye round, flank, round tip and ground beef (80-85 percent lean)

A. No. The objective in weight loss is to lose fat, not muscle tissue. The body must take in sufficient protein or it will burn muscle protein to generate energy when on a low-calorie diet. Lean meat is one of the best sources of protein. It contains a high ratio of nutrients per calories consumed, making it a good choice for a low-calorie diet.