Sure, you could run to the butcher store. Or, you could have quality meat, chicken and seafood delivered directly to your ...

It's easy to think that all steaks need the same cooking and resting treatment, whether they're beef or tuna. But there are a ...

The Utah Department of Agriculture & Food's "Farm to School" program helps connect local agriculture producers to schools for ...

For cuts with more connective tissue, such as hanger or skirt steak, cooking to medium doneness breaks down more connective tissue for additional tenderness and perception of juiciness. Whether you ...

Ever had a steak so good it made you want to write a thank-you letter to the cow? That’s the kind of transcendent meat experience waiting for you at Ted’s Montana Grill in Newark, Delaware, where they ...

You know that feeling when you bite into a steak so perfect it makes you want to hug the chef? That’s the everyday magic happening at Ted’s Montana Grill in Newark, Delaware, where bison and beef are ...

As Slaughterhouse-Five author Kurt Vonnegut once penned, “Being American is to eat a lot of beef, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to ...

Bison populations were already in steep decline by the mid-1800s, but after the Civil War, as industrialization transformed transportation, communication, and mass production, the U.S. Army ...

As “Slaughterhouse-Five” author Kurt Vonnegut once penned, “Being American is to eat a lot of beef, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ...

The Government Wants To Track Your Steak A proposed USDA rule would require RFID tagging of all cattle and bison that move across state lines. C. Jarrett Dieterle | 6.22.2024 7:00 AM ...

Very Rare "Blue" (110–115°F). The steak is seared on the outside but raw on the inside. Rare (120-125°F). The steak is red throughout the middle and the center is warm but not cooked.