Beef Selection

Requires a Java Enabled Browser.

Updated 04/04/08

I Have created My Own Brand Of Spices, That can be purchased through PayPal.

I'm sure they will help you with your BBQ's and Dinners. They can Be sent as a gift for that special Grill Chef You Know "Needs All The Help He Can Get" having fun with creating meals for his family and friends.

Rubs' and Seasonings'

Quality in beef products is a result of breeding, age, and the feeding program. The most flavorful and tender beef begins with animals that are fed rich grain such as corn and are young animals raised for beef production. As of 1974, the USDA allows Holstein or dairy cattle to grade USDA Choice and Prime. Even though these animals enjoy a rich feed program, the inconsistent age of the animal at time of slaughter causes inconsistencies in the tenderness of the end product. As a restaurant operator who wants to serve a consistently high quality product, depending on a USDA Grade such as Choice is no longer sufficient. Ask your supplier where his product was raised, does it include Holstein cattle, and what the animals were fed. If he can't answer these simple questions then you might not be consistently getting the highest quality product.

	Chuck, Square Cut For institution use, the chuck section is used mainly for ground and stewing products
	Rib Primal The rib section contained rich flavorful cuts with abundant marbling. Institutional cuts from the rib section include, Over Ready Ribs, Ribeye, Lip On , and Ribeye Roll.
	Loin, Full. The beef loin in utilized in two separate ways; each producing a different variety of products. When the full loin is processed, the products produced are Tenderloin , Strip Loin , and Sirloin Top Butt.
	Round Primal The beef round's institutional use is mainly restricted to roasting cuts. The most commonly used institutional cuts are Round, Spare Cut, Shank off (Steamboat Round), Top Round , and Bottom (Gooseneck) Round.

Back

Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The Butcher

Storage of Meat

Handling Produce

Dry Aging

Nutrition

Food Surveys

Food Safety

Handling Meat

Questions About Meat

The George Forman Grill

Marty's George Foreman Grill

Recipes