Beef

• Grilling and Barbecuing: Beef steaks like ribeye, sirloin, or T-bone are perfect for grilling due to their marbling, which keeps the meat juicy and flavorful.
• Slow Cooking and Braising: Cuts like brisket, chuck, or short ribs are ideal for slow cooking or braising, resulting in tender, melt-in-your-mouth dishes like pot roast or beef stew.
• Ground Beef for Everyday Cooking: Ground beef is a versatile option for making burgers, meatballs, tacos, or pasta sauces like Bolognese.
• Roasting for Special Occasions: Prime rib or beef tenderloin is often roasted for festive meals, offering a show-stopping centerpiece with a rich, savory taste.
• Stir-Frying in Asian Cuisine: Thinly sliced beef is commonly used in stir-fry dishes, pairing well with vegetables and flavorful sauces for quick, delicious meals.
• Beef Broth and Stocks: Beef bones are simmered to create rich broths and stocks, which serve as the base for soups, stews, and sauces.

• A rich source of high-quality protein, essential for muscle growth and repair.
• Packed with important nutrients like iron, zinc, and B vitamins, which support energy levels and overall health.
• Offers a versatile flavor profile, making it a staple in cuisines worldwide, from stews to grilled dishes.
• Can be part of a balanced diet when consumed in moderation, especially lean cuts.
• Provides healthy fats, including omega-3s, in grass-fed varieties, which may support heart health.

Store raw beef in the coldest part of your refrigerator, ideally at 32°F to 40°F, and use it within 1-2 days for optimal freshness. For longer storage, freeze beef in airtight packaging, removing as much air as possible to prevent freezer burn. Thaw frozen beef in the refrigerator overnight or under cold running water if needed quickly. Cooked beef should be refrigerated in an airtight container and consumed within 3-4 days.