Quick tips on BEEF!

TIP #1 – Understand “Organic” & “Grass Fed” Beef Classifications –beef

· Organic beef is fed only certified organic grains and grasses, never treated with growth hormones or antibiotics, and given unrestricted outdoor access—is expensive and hard to come by!

· Grass Fed beef is beef raised solely on a diet of grass is which is a healthy option because it is higher in nutrients and lower in fat. It can be more strongly flavored—some say its richer, while others are less complimentary—and it is much leaner, making it easy to overcook.


TIP #2 – What to Look For… When Buying Meat from a Supermarket –

· Be sure you’re getting fresh, quality meat by checking for good, red color and taut, clear plastic wrap and passing up any packages in which blood has pooled in the bottom (a sure sign that the meat has been sitting on the shelf for a while).

· Look for meat with consistent marbling, red blood, and nice color.


TIP #3 – How to Store Recently Purchased Meat –

· Most beef can be stored in the packaging it comes in at the bottom of the refrigerator for up to 3-5 days (depending on how fresh it is when you buy it), but check the expiration date, if it’s provide on the packaging.

· Ground beef, hamburgers, and variety meats do not keep as well and should be eaten within 1-2 days.

Do you have any tips you would like to share regarding beef? Please share!

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  1. Wenchypoo says

    My advice for all meat: STAY OUT OF THE GROCERY STORES! Buy directly from the farmer if you can–make sure he raises only grass-fed (not grass-finished) meat, and only get the fattiest cuts (organs, other odd bits like tongue, brains, leg slices–also known as osso bucco and ham hocks). Remember–fat is what keeps us lean.

  2. Most cows eat mostly grass for the majority of their lives anyways. It’s mainly at the feedlots that they bulk up with grain.

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