Chuck and shoulder roasts are fattier cuts than the round roasts and best when cooked low and slow allowing time for tenderization and to absorb the awesome flavor the fat has to offer. Instructions: Thaw roast in the refrigerator. (Allow 48-72 hours thaw time in the...
Confused about labeling? You’re not alone. Labeling should be a way to help consumers make informed purchasing decisions based on a particular product’s production methods, nutritional value, and health benefits, etc. Due to greenwashing, loopholes, and...
Marinade cuts such as Stew Beef and Stir Fry are cut out of the round section of a beef. These cuts are packed full of deep flavor but can be a little tough without a marinade or slow cooking. Stew Beef is best in the slow cooker 4-6 hours, but if you need something...
Stir fry is out of the round section of a beef. These cuts are packed full of deep flavor but can be a little tough without a marinade.To quickly tenderize, do the following:Quick Tenderize Method1. Sprinkle baking soda on thawed beef and leave for 20-30...
Erosion is a constant battle when it comes to monoculture crop land. Crops are planted and harvested by large machinery and the “weeds” or otherwise compatible plants are killed using herbicide applications to increase yield, thus eliminating the thatch that aids...
