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Latest Steakhouses
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Latest News
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The Beef Innovations Group (BIG) has come up with six new cuts from the beef round to help meat producers and retailers add versatility and increase profitability.
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Chef Paul Mattison introduces the new catering facility at Mattison's Forty One, 7275 South Tamiami Trail, Sarasota, FL 34231.
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Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. More...
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Introduced by Holter family steakhouse in northern Wisconsin in 1996, Croix Valley Steak Sauces became so popular that the Holters began bottling and selling it at their steakhouse. More...
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Ted Anthony from The Associated Press offers a great review of the new book by Mark Schatzker. More...
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A new study from Harvard assessed data from 20 studies which included nore than 1 million people. One of the conclusions was that consumption of unprocessed red meat (including beef) was not associated with risk of coronary heart disease or diabetes (Circulation online, May 17, 2010).
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A marinade is a seasoned liquid mixture that adds flavor and, in some cases, tenderizes. Marinades are commonly used with thin cuts, such as steaks.
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A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties.
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Eight grill masters who came first in the Red Lobster Certified Grill Master Competition share their tips on how to grill seafood and steak to perfection.
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The first two mistakes when buying steak is not understanding the different grades of beef and buying the wrong cut of steak for the recipe that you want to prepare.
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Wine is a social drink which should be enjoyed in the company of friends and food. The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. More...
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Select beef last when shopping to ensure that beef stays cold as long as possible until you get home. Choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker purplish-red color is typical of vacuum-packaged beef. More...
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Beef develops its desirable flavor and aroma during cooking. True meaty, umami flavor begins with the application of heat as it transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids. More...
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Beef is the #3 food source of iron behind fortified cereal and grains. A 3-ounce serving of lean beef is an excellent source of Protein, Zinc, Phosphorous, Iron and B-Complex Vitamins. More...
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For many important health reasons, nutrition scientists are rediscovering the power protein. National nutrition guidelines recommend that protein intake make up 15-35 percent of the calories in our diets.
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Lean beef is a naturally nutrient-rich source of several essential vitamins and minerals we need to live well and prevent chronic disease.
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BSE (bovine spongiform encephalopathy) is a progressive neurological disorder of cattle. Its symptoms are similar to a disease of sheep, called scrapie. More...
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Beef producers offer a variety of beef choices to meet the changing lifestyles and nutritional needs of consumers. Producers have adapted their businesses to provide consumers with grain-fed, grass-finished, certified organic and natural branded beef products. More...
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Cattle have a nine-month gestation period, and while calves can be born year round, many ranchers plan calving for each spring.
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Refrigerate or freeze beef as soon as possible after purchasing. (If it will take longer than 30 minutes to get it home, keep it cold in a cooler in your car.)
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 This is a great new site for steak lovers in the US. I find new interesting content published every day. Wishing you great success...
Katrina J., Boston
An absolutely fantastic site which makes it quick and easy to find best steakhouses locally...
Michael, New Jersey
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