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Frying Beef Tip
Frying is best for thin, tender cuts of beef cut at 1/2 inch thick or less.
When slow cooking beef, a low temperature for a longer period of time produces extremely tender beef with a rich flavor.
Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.
Roasting Beef Tip
When roasting beef, reserve the pan drippings after cooking to create a flavorful gravy.
Sauteing Beef Tip
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
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