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A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts.
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With Independence Day just around the corner, families across the nation are making preparations to honor the day as the grill chef, king of Castle Suburbia, lord of the living room, master of the flames, marches forth.
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The USDA Food Safety and Inspection Service (FSIS) reminds all cooks to follow four simple tipsclean, separate, cook and chillfor a safe cookout.
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Take beef home immediately and refrigerate it at 40 F; use within 3 to 5 days.
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Reported cases of campylobacter and vibrio were up in 2013, according to a recent report released by the CDC.
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When it comes to food safety, the same general principles you would apply in the kitchen also apply for cooking outdoors.
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The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends.
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A popular food product that many consumers enjoy preparing in different ways, ground meat is often considered versatile and affordable.
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The final result of this slow cooking method is tender beef that melts in your mouth. Braising (or Pot Roasting) is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.
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When skillet cooking with Ground Beef, the possibilities are endless. In a matter of minutes, you'll have an affordable, mouth-watering meal on the table the whole family will enjoy.
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Kansas State University food scientist Karen Blakeslee says getting ready for the outdoor grilling season requires one important tool in addition to tongs, a spatula and oven mitts.
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I live for barbeque season. There's nothing like the satisfaction of getting that meat done just right, and nothing like the gratification that comes with sharing it with friends and family gathered on a sunny summer's day.
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All beef comes from cattle, yes, but when it comes to food safety, ground beef is a whole different animal.
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Home cooks enjoy preparing veal for special occasions or for casual dinners such as barbecues.
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A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts.
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As 2014 comes to a close and 2015 draws nearer, many people begin to think about ways in which to make their lives better in the year to come and formulate various resolutions to achieve those goals.
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When consumers go to the grocery store, they are confronted with a variety of items from which to select. One of the most commonly purchased items from the beef section is ground beef.
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I'm a new convert to using my meat thermometer regularly. But I'm not sure I'm doing it right. Where can I find guidelines?
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Airflow is key to controlling the temperature of the grill. Circulation of air will cause coals to burn hotter.
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Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods.
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Churrasco is a Portuguese and Spanish term referring to beef or grilled meat.
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The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
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You need to pan fry that steak but you're not exactly sure how to do it?
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The 7-bone roast or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade.
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The most important cuts of beef in the Brazilian cuisine.
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Follow the simple steps below, the 3C's, and you can keep the food you eat safe.