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| FAQ's On Safely Handling Meat | |
| Can I speed up defrosting my beef by leaving it on the counter in the morning or running it under warm water? | |
| Both
of these methods are unsafe! Only defrost beef in the refrigerator
or microwave oven, never at room temperature. If defrosting meat in
the microwave, you must finish cooking immediately. Plan ahead and
follow these general guidelines for refrigerator thawing: • Allow about 12 hours for steaks and ground beef patties that are less than 1 inch thick. • Allow about 24 hours for thicker steaks and packages of ground beef, cubes or strips that are 1 to 1-1/2 inches thick. • For large oven roasts and pot roasts, allow 4 to 7 hours per pound; for small roasts, 3 to 5 hours per pound. |
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| How can I tell if my beef is cooked to the proper doneness? | |
| Cook
ground beef to at least medium (160°F) doneness. Other beef cuts
should be cooked to at least medium rare (145°F) doneness. In most cases, a meat thermometer or instant-read thermometer is the best way to determine doneness. The corresponding temperatures for the stages of doneness are: medium rare — 145°F; medium — 160°F; well done — 170°F. (Retailer: For more specific and detailed information on determining doneness, refer to the individual Consumer Tip Sections.) Are there extra precautions I should take with meat during the hotter weather to keep our meals safe? Safe food handling practices should be followed year-round, although they become even more important when temperatures are higher. Most of them have to do with avoiding cross-contamination. In simpler terms, this means keeping raw meat and meat juices separate from cooked foods at every stage of handling. • Wash hands, utensils, cutting surfaces and counters with hot soapy water after contact with raw meat and meat juices. • Keep raw meat and meat juices from coming into contact with other foods during refrigeration and preparation. • Reserve carving boards for meat. Keep them separate from other food preparation boards. • Never place cooked foods on the same platter, board or tray that held raw meat. Carry uncooked meat out to the grill on one plate; use a clean plate for the return trip with the cooked meat. • When basting grilled meats, brush sauce only on cooked surfaces. • Always marinate meat in the refrigerator, never at room temperature. • Never save or reuse a marinade. • Serve cooked meat as soon as possible. Don’t let it sit at room temperature for more than 2 hours. |
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| FAQ's On Beef Nutrition | |
| What nutritional benefits does beef offer? | |
| Beef
is a power pack of nutrients, which benefit people of all ages in
maintaining both day-to-day and long-term health. A 3-ounce serving
of beef contributes more than 10% of the recommended daily allowances
for protein, iron, zinc, niacin, vitamin B6 and vitamin B12, while
contributing less than 10% of the calories to a 2,000-calorie diet. |
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| What does protien do for me? | |
| Protein
plays many roles that help keep you energized and support your body
functions. • Proteins are part of all your body’s tissues, including muscles, organs and bones. • Proteins make up the hormones and enzymes that regulate body processes. • Proteins work with the immune system to protect against disease. • Proteins can even serve as an energy source. I know that iron is necessary for healthy blood, but what else is it good for? In addition to helping make new red blood cells, which help carry oxygen to body cells and tissues, iron aids in brain development and supports the immune system. Research has shown that even mild, short-term iron deficiency can impair your ability to function at peak productivity. And yet, iron deficiency is the most common nutritional deficiency in the U.S. |
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| Why is zinc important to my health and nutrition? | |
| Zinc may not be a nutrient you think a lot about, but your body needs it for many essential functions. Zinc plays a vital role in growth and development, maintaining the body’s immune system, wound healing, taste perception and appetite control. | |
| What are the other significant minerals in beef that I should know about? | |
| •
Selenium is an antioxidant that works with vitamin E to help prevent
damage to your body’s cells. Recent studies have found that
adequate intake of selenium may reduce the risk of heart disease and certain types of cancers and improve the body’s ability to fight infections. A 3-ounce serving of beef provides 31% of the selenium you need daily. • Choline, another essential nutrient, plays a vital role in cognition and long- and short- term memory functions. Does that mean what you eat can make you smarter? The answer is yes. Beef contains a significant amount of choline. |
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| Tell me more about the B-Complex vitamins in beef. | |
| •
Calorie-for-calorie, beef is one of the best protein sources of essential
B-complex vitamins, including riboflavin, niacin, B6 and B12. • Riboflavin, niacin and thiamin are three key vitamins in beef that help keep you going by unleashing energy from the protein, carbohydrates and fats that you eat. • Riboflavin also helps promote healthy skin, eyes and clear vision. To get the same amount of riboflavin found in a 3-ounce serving of beef, you’d need to consume more than two 3-ounce chicken breasts. • Thiamin also helps promote normal appetite and contributes to normal nervous system function. • Vitamin B12, found only in animal food products, helps produce red blood cells. A 3-ounce serving of beef provides 37% of the Daily Value. • Vitamin B6, along with B12, may play a role in preventing stroke and heart disease. A 3-ounce serving of beef provides 16% of the Daily Value. |
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| I know that beef provides many nutrients that are good for me, but what about the fat content? | |
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The beef industry has responded to consumer concerns about fat and
is now producing a product that is leaner and contains less visible
fat than it did just 10 years ago. • Half the fat in beef is monounsaturated, the same heart-healthy kind found in olive oil. • 40% of the saturated fat in beef is stearic acid. Studies have shown that stearic acid has a neutral effect on blood cholesterol levels. • There are 8 cuts of beef classified as lean according to USDA labeling guidelines. On average, these cuts have 6.2 grams of total fat and 2.3 grams of saturated fatty acids per 3-ounce serving. They are: eye round, top round, round tip, top sirloin, bottom round, top loin, tenderloin and flank steak. • Beef contains conjugated linoleic acid, a fatty acid that recently has sparked a lot of interest in the scientific community, due to its numerous potential health benefits. |
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| Why is conjugated linoleic acid potentially important? | |
| Conjugated
linoleic acid (CLA) is a fatty acid found naturally in beef and dairy
products. Animal studies have shown it to have many benefits. Further
trials hope to confirm similar benefits in humans. • CLA has been found to be more powerful than any other fatty acid in preventing the formation and slowing the growth of cancerous tumors. • CLA can affect body composition by decreasing body fat and increasing lean muscle mass. • CLA may help normalize blood glucose levels and prevent diabetes. • CLA may contribute to heart health by helping to lower serum cholesterol and triglyc eride levels. • CLA has been shown to stimulate the immune system and to have positive effects on bone health. |
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| Phone Orders: | |
| If
you would prefer to order over the phone please call us at: 1.970.568.9008 |
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| Delivery: | |
| Order
Online today with “FREE Home Delivery” to: Fort Collins, Greeley, La Porte, Loveland, Wellington and Windsor Colorado! Note: All local retail orders are delivered within 24-48 hours not including weekends. |
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| Online
orders outside of the local area: We ship anywhere in the United States via UPS Ground. We ship directly to your door or the gift recipient address you specify. All products are vacuum-sealed to lock out oxygen and seal in flavor. All orders are packed in dry ice to protect from thawing and shipped in recyclable styro-foam coolers. |
