Beef Loving Chefs

Check out the content series we developed in partnership with Texas chefs. In these videos, you’ll get a behind-the-scenes look at some of the state’s top chefs – and how they’re cooking with beef.

In this series, we teamed up with Chef’s Roll. Chef Daniel Barron and Wusthof for a epic 365-Day Dry-Aged Beef Project  We dry aged “107” USDA prime rib eyes for an entire year, while sampling the results at 30, 90 and 180 day intervals.  The project culminates in a beef vertical dinner to include all intervals with the 365.

Our Dine! Series highlights a variety of dishes prepared by well-known Dallas chefs John Tesar of Knife and Chris Patrick of Abacus.

Research is paramount in every decision impacting the beef industry.  Research is essential – from ensuring that consumers have the safest beef supply possible, to providing new beef products and packaging, to building the scientific evidence proving the nutritional benefits of beef, to creating a sustainable beef product for a growing population, to understanding consumer attitudes about beef.

To learn more, visit beefresearch.org.

The journey of raising beef is among the most complex of any food.  Across this process, however, one important thing remains constant – and that’s the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way.  Working together, each segment of the beef lifecycle aims to make the best use of vital natural resources like land, water and energy – not just for today, but also for the future.  The result is a delicious and nutritious food you can feel good about serving your family and friends.

For more information, visit beefresearch.org.

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 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.

For more information, visit beefresearch.org.

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.  This beef cuts chart for foodservice contains the IMPS/NAMP number for each cut as well as order specifications and the cut tree.

These cutting guides feature step by step instruction on how to make various cuts including the Denver Cut, Sierra Cut, Santa Fe Cut and more.  Use these guides to make fabricated cuts from the primals.

Yield documents are meant to provide general guidelines for approximate yields when fabricating newer, more innovative beef cuts from traditional subprimals like those from the Chuck primal.  Start here, then do your own yield testing to zero in on exact numbers for your unique situation.