According to the USDA, there is no evidence to suggest that food produced in the United States can transmit COVID-19. Learn about food safety during the COVID-19 crisis and how to properly store, prepare, and cook your beef purchases.
Steak lovers know there’s a sweet spot where flavor, texture, and tenderness come together—and it’s often called medium rare. Whether you’re prepping ribeye on the grill, turning skirt steak into tacos, or entertaining with filet mignon, getting that perfect, wall-to-wall pink interior starts with understanding steak temperatures.
As consumers, we have a variety of beef options to choose from, not only in the supermarket, but at some of our favorite restaurants, as well.
You may frequently see terms like “Natural Angus Beef” or “American Wagyu” on store labels or by that juicy beef item you’re eyeing on the menu.
When it comes to buying beef products, we have more options than ever to choose from—in the past, Americans mainly focused on the cuts they needed to make a particular meal. Now, with over 26 billion pounds of beef produced in the U.S.
You’re at the meat case in the grocery store looking for beef to recreate that trendy recipe or make your favorite family meal. You find several options: natural, all-natural, naturally raised, organic, hormone-free, antibiotic-free, grass fed …
With all the labels out there,