by Prosperity Acres | Feb 9, 2010 | Beef
Color of Fresh Meat: The Basics 23. September. 2009 · 4 Comments By Christopher R. Raines The color of fresh meat is considered one of the most influential factors related to fresh meat purchasing decisions. To many consumers, it can be a troubling thing, to go to...
by Prosperity Acres | Feb 6, 2010 | Beef
Season, Flavor and Tenderize Using Marinades and Rubs Marinades A marinade is a mixture of seasonings and liquid ingredients that add flavor to beef, and may even help tenderize depending on the ingredients. full article
by Prosperity Acres | Feb 5, 2010 | Beef
Based on this tidbit for thought. I personally think, if you get to know your producer and the environment in which your food is raised is key to good health and a better environment. I think making food choices should be a family thing, engage the entire family in...
by Prosperity Acres | Feb 3, 2010 | Beef
A new report reveals how your favorite hamburgers, chicken sandwiches and fries go from farm to table. pic In Depth: Where Does Your Fast Food Come From? You may want to reconsider getting that double cheeseburger with fries. A study released today in the Proceedings...
by Prosperity Acres | Feb 1, 2010 | Beef
The New York Strip is a boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef. Strip steak is very tender and full of flavor and is best when grilled, broiled, or pan-fried. Strip steak is known by various ...
by Prosperity Acres | Jan 28, 2010 | Beef
A reader asked this fantastic question: is Choice beef (presuming the same cut, of course) from Bifteck Supérieure the same as Choice beef from Heartland Beef Systems? (of course I’m making up names…) The quick answer, in regard to the USDA grade associated with it,...
