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) 

cutting videos

Cutting and Separating the Chuck Roll (1:48) 

Cutting and Separating the Ribeye IMPS 112A (2:57) 

Cutting and Separating the Shoulder Clod IMPS 114C (1:39)  

Cutting and Separating the Top Sirloin (2:22) 

Cutting the Bottom Round – Slice ‘n Save (3:13) 

Cutting the Chuck Eye Roll 114E (3:37) 

Cutting the Chuck Underblade (3:31) 

Cutting the Eye of Round – Slice ‘n Save (2:52) 

Beef 101: How to Cut your Own Ribeye Steaks (0:54) 

Cutting the Ribeye Cap IMPS 112D - BAM (6:04) 

Cutting the Ribeye Cap IMPS 112D (1:53) 

Cutting the Ribeye Filet IMPS - BAM  (4:25) 

Cutting the Ribeye IMPS 112C (2:39) 

cutting videos (cont)

Cutting the Shoulder Center (3:51) 

Cutting the Shoulder Petite Tender IMPS 114F (1:28) 

Cutting the Shoulder Top Blade aka Flatiron (3:10)  

Cutting the Top Loin Petite Roast & Filet IMPS - BAM (5:17) 

Cutting the Top Loin Roast and Filet IMPS 180 (3:27) 

Cutting the Top Round – Slice ‘n Save (2:31) 

Cutting the Top Sirloin Cap aka Cullotte IMPS 184D  (2:57) 

Cutting the Top Sirloin Cap IMPS - BAM (3:41) 

Cutting the Top Sirloin Center (2:57) 

Cutting the Top Sirloin Filet - BAM (4:48) 

FB Live: Be Your Own Butcher – Striploin (9:08) 

Beef 101: How to Cut Your Own Tenderloin Steaks (1:08) 

FB Live: Be Your Own Butcher – Tenderloin [shaky camera]