Fresh raw beef color can be a complex topic to understand and may be intimidating to consumers. But color change is normal and not always indicative of spoilage or other quality concerns. Therefore, to understand factors that influence raw beef color, you must know...
Buying ready-to-use portioned cut steaks from your supplier might not be as costly as you think. As a customer, you have choices when it comes to the steaks you buy. You can buy boxed beef and cut your steaks in house, or you can buy portioned cut steaks from your...
Beef is delicious, nutritious, and a great addition to any meal, but there are differences in grass-fed vs. grain-fed beef that can lead to preferences for one over the other. What the cattle are fed is only just the beginning. Let’s discover all the differences!...
USDA beef quality grades are the main way beef is differentiated in the marketplace. Everyone has heard of the coveted ‘Prime’ beef, and most would associate that grade with a premium product. But there are multiple other quality grades and an entire process for...
From whole PSMO’s to portioned filet mignons, there are many ways to buy beef tenderloins. While a filet mignon is many beef consumers steak of choice, how often do we consider where this cut comes from or what other similar options are available? Finished product...
Foodservice beef is routinely aged to increase palatability and is listed on menus as a sign of a higher quality product. But there are two distinctly different ways that beef can be aged, and each yields its own desirable results. What are they? Let’s dig into what...