Grilled Beef is used to cook at high and direct heat on a grill, which produces a smoky flavor and caramelized, seared crust. It results in...

Sous vide’ is a French term that means ‘under vacuum. In this method, beef is cooked in a vacuum-sealed bag which is placed at a controlled...

Cured beef is preserved using nitrates, salt, or other seasonings, and it is able to be dried, smoked, or cooked. This process of preserving beef enhances...

Pasture-raised beef is a product of animals residing on open pastures. They graze on natural grass and forage, and they spend their whole life without being...

Free-range beef is beef produced by freely grazing cattle. These cows consume a natural grass and forage diet unlike the conventional cattle raised in feedlots. The...

Organic beef refers to the beef of cattle raised organically. The USDA (2023) standards prohibit the application of antibiotics, synthetic hormones, and genetically modified feed. Cows...

Grain-fed beef is produced by cattle that are fed 100% grain or corn or soy in feedlots. Research at Texas A&M and Texas Tech University (May 2012)...

Grass-fed beef is produced from cattle entirely reared on grass and forage. They are not given grains at any point in life. The USDA-Clemson University study (2009)...

Smoked beef is beef that is cooked slowly with wood smoke. It takes between 6 and 18 hours, depending on the cut. The Kansas State University...

Corned beef is the salt-cured beef derived from the brisket portion of beef. It passes through a drying process involving huge crystals of salt, referred to...

Ground beef refers to beef that has been minced with a grinder. It is no particular cut, but a combination of other beef portions. These segments...

Wet aged beef is vacuum-sealed and stored at 0-3 °C for 7 to 28 days. This step allows the natural enzymes to break down the muscle...