To keep beef fresh and safe:

• Refrigerate raw beef between -2°C and 0°C, ideally on the bottom shelf to prevent cross-contamination.
• If not using within a few days, freeze at or below 0°C.
• Keep beef in its original packaging or wrap it tightly if opened.
• Never thaw at room temperature. Instead, thaw in the refrigerator over 24 hours for best results.

For ground beef, aim to use it within 1–2 days of purchase or freeze it right away.

The best way to check doneness is with an instant-read meat thermometer:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F (USDA recommended minimum)
• Medium Well: 150–155°F
• Well Done: 160°F+

Let your steak rest for 5–10 minutes after cooking to allow juices to redistribute. Use tongs instead of a fork to avoid piercing and losing moisture.

Yes, lean beef is a nutrient powerhouse. A 3-oz serving provides nearly 50% of your daily protein, plus 10 essential nutrients including iron, zinc, choline, and B vitamins. It supports muscle health, immune function, and energy metabolism.

There are over 29 lean beef cuts, including sirloin, tenderloin, and 95% lean ground beef. When paired with vegetables, grains, and fruits, beef becomes part of a wholesome, balanced diet.

These are quality grades based on marbling (the amount of fat within the muscle) and maturity:

• Prime: Highest grade, abundant marbling, extremely tender and flavorful—often found in high-end restaurants.
• Choice: Less marbling than Prime but still tender and juicy. Ideal for grilling and everyday meals.
• Select: Leaner than Choice and Prime, less marbling, slightly firmer texture—best for marinating or slow cooking.

All grades are safe, nutritious, and inspected for quality and wholesomeness.