Aged beef is a luxury. The traditional method of aging beef is to hang the "sides" in a cooler for a period of time. During this aging period the beef loses moisture, causing connective tissue to break down, adding tenderness. Aging well-marbled beef, like that...
Legendary Coach “Bear” Bryant once said, “You can’t make chicken salad out of chicken s—t! The same goes for a great steak or burger. If the cattle used lack the physical traits regarding things like ribeye size, marbling, and tenderness, they simply won’t be as...
Environment may be the most important factor in determining meat purity and safety in beef. Nearly 100% of the beef sold through grocery stores are finished in feed lots, most of which are in the western United States. Feed lot confinement consists of crowding large numbers...