Beef in Culinary Resources
Let our chefs and supply chain experts serve up new ideas for beef menu concepts and for increasing your beef sales.
Beef Cut Charts
Beef cut posters are the most effective tools to learning more about the various cuts of beef, where they come from on the carcass and the recommended cooking method for each cut.
Cooking with Beef in Foodservice and Retail
Confident cooking with beef
Confident Cooking with Beef is a comprehensive guide to selecting, preparing and cooking beef. Created by beef professionals for you, the beef enthusiast, this resource will bolster your knowledge, giving you added confidence when working with beef. With tips and tricks, comprehensive cooking lessons and timing charts, you’ll have what you need to ensure beef success every time!
Decoding the label: Know your beef choices
Like the farmers and ranchers who choose how best to raise their cattle for beef, you have choices when it comes to the beef you buy. Cattle are raised responsibly and beef is safe, wholesome and nutritious – but you may see a variety of statements that reflect different production practices on beef packages in your grocery store or on a menu. The U.S. Department of Agriculture (USDA) approves these labels for beef based on specific criteria.
Understanding beef quality grades
Beef grading sets the standards for the various quality levels of beef. The beef grading program uses highly trained specialists and sometimes grading instruments to determine the official quality grade. Beef quality grading is voluntary and administered by the USDA and paid for by beef packers.
The most valuable protein - foodservice
In foodservice, beef is the MVP in sales, sustenance, and sustainability.
The most valuable protein - retail
In retail, beef is the MVP in sales, sustenance, and sustainability.
Foodservice cuts booklet
The chefs and supply chain experts at Beef. It’s What’s For Dinner.® are your partners committed to increasing your business' beef sales.
