These steaks are one of the best deals in the line. They don’t have any antibiotics or hormones and will not let you down. They are cut from lean Top Sirloin and average 1″ thick. They taste great when cooked slowly on the grill or for 10 to 12 minutes in the oven at 400 … Read more
Bunker Hill Beef and Gravy was a popular canned meat product for decades featuring tender beef in rich gravy. However it faced a major recall in 1991 that took it off shelves. Over 30 years later, many fans of this nostalgic food wonder – is Bunker Hill Beef and Gravy still made today? Let’s explore … Read more
A few weeks ago, when it got cooler and I was feeling more pandemic-weary, I did something I hadn’t done in years: I made a hearty beef stew. I’d forgotten all about beef stew, seduced by the likes of wine-braised short ribs and fancy Bourguignon. But while braises and Bourguignons may look more impressive for … Read more
Sizzling With Flavor: Exploring Jimmy Dean’s Delicious Beef Sausage Options Jimmy Dean is synonymous with delicious breakfast sausage But did you know they also craft mouthwatering beef sausages? Let’s explore the tasty world of Jimmy Dean beef sausage Introducing Jimmy Dean Jimmy Dean is an iconic brand known for quality breakfast foods like sausage, bacon, … Read more
I dread the summer. I truly do. Not that I don’t like the weather—who doesn’t? Who doesn’t like decks with breeze in the evening? Its not the hordes of school kids roaming the streets with abandon. And it’s not the food—more sweet corn, ripe tomatoes, and all of my meals cooked on the grill, please! … Read more
Description: There are 5 Large Beef Tendons in this value pack. Different pieces will be different lengths and widths, but each one is about 6 to 9 inches long. Important Pros: These big tendons don’t smell bad and are cleaner and less greasy than other ones on the market. There is a lot of collagen, … Read more
Dry aging beef is a technique that has been used for centuries to enhance the flavor and tenderness of meat. By controlling temperature, humidity and air flow, the natural enzymes in the beef break down connective tissues over time, resulting in a more tender and concentrated, beefy flavor. Traditionally, dry aging is done by hanging … Read more
Those of us on the USDA’s Meat and Poultry Hotline can always tell when St. Patrick’s Day approaches. We start getting a lot of questions about corned beef in early March. How do you cook it? How do you know when it’s done? How long can you store it? If you eat corned beef and … Read more
Would you like to know how to quickly and safely thaw beef? There are four easy ways to do it: in the fridge, with cold water, in the microwave, or by cooking it frozen. Let’s talk about how to thaw meat. The following subject isn’t very interesting, but it’s something that every home cook should … Read more
Beef heart is a nutritional powerhouse, being high in protein, iron, zinc, and B vitamins However, it does require some special preparation before cooking Learning how to properly clean a beef heart ensures you can enjoy this tasty, affordable cut of meat. Why Clean Beef Heart? While butcher shops try to provide clean hearts you’ll … Read more