Beef Basics

Beef 101: DIY Roasting Rack (0:30) 

Beef Buying Tips (2:37)

Carving and Slicing 101 (2:24) 

Homegrown: Understanding Meat Label Claims (2:25)

How to Check Meat Temperature (1:23) 

How to Slice Flank Steak with PureWow (0:32) 

Keeping Your Knife Sharp (0:53) 

Knife Sharpening (1:48) 

Safe Beef Handling and Preparation (2:34) 

Basic Meat Cuts & Quality Grades (2:17)

Tour of Beef Cuts (4:29)

Farm to Table

How Beef Goes from Pasture to Plate (4:47)

What Do Cattle Eat: Diet Formulations & Nutrition (5:10)

360 Video Brackett Ranches (3:27)

Meat Your Rancher: Joan Ruskamp, Feedlot (2:34)

Loseke Feedyard: A family farm (4:42)

Sustainability at the Feedyard (2:41)

Beef Choices: Grass Finished (0:46)

Beef Choices: Grain Finished (0:46)

Beef Choices: Naturally Raised (0:41)

Beef Choices: Organic (0:41)

Meat Processing & Grading

Glass Walls Project: Video Tour of Beef Plant Featuring Temple Grandin (10:20)

How Ground Beef and Hamburgers are Made (2:38)

Food Safety Interventions in the Meat Industry GRAPHIC CONTENT (5:38)

Sanitation in the Meat Industry (3:50)

USDA Beef Quality Grading by Dan Hale (5:19)

USDA: What’s Your Beef by Craig Morris (4:23)

Meat Myths

MYTH: Livestock Raised For Meat Primarily Use Land That Could Grow Other Crops (3:11) 

MYTH: A Large Percentage of American Calories Come from Meat (3:28)

MYTH: The Liquid at the Bottom of a Meat Package is Blood (3:57)

MYTH: Meat is the Only Product from Animals Raised for Food (3:16)

MYTH: If Meat Turns Brown That Means It Is Spoiled (4:42)

MYTH: Why Ground Beef Turns Brown (5:23)

Beef Cuts - Best Use

Rachel Ray: How to Prepare Different Meats (2:31)

To Marinate or To Rub (4:23) 

Your Oven & Pot Roasting questions (3:48)

Simple Beef Stew (3:30)