Nutrition & Preparation

Stockman & Dakota® premium Angus is deserving of the utmost care when handling, storing and preparing in order to preserve its healthy benefits, flavor and tenderness.

Handling

• After shopping, always refrigerate beef immediately and use within 3 to 5 days.
• When preparing or storing, be sure that raw beef does not contact other foods, especially those which will be serve uncooked, i.e. salads, fresh produce etc.
• Wash hands with soap after handling uncooked beef
• Ensure all utensils and cutting surfaces are cleaned with soapy water after contact with uncooked beef
• Use a designated beef cutting board
• When cooking roasts, always use a thermometer and cooking temperature guidelines for optimum results
• Avoid eating raw meat

Storing Guidelines

• Beef is best stored at the coldest refrigerator temperature — ideally, away from the refrigerator door
• Always freeze beef if you do not plan to prepare it within 2 to 4 days
• When freezing, it's acceptable to use the original packaging unless you plan on storing it longer. For long-term freezing, over wrap with aluminum foil, freezer paper or a heavier-weight freezer wrap.
• Before refrigeration, check to ensure the beef is tightly packaged and drip-free
• Beef is best thawed by storing overnight in the refrigerator

Beef's Competitive Advantage
Based on a 3-ounce 154 calorie serving, beef has a considerable nutritional advantage over other healthy foods.

Zinc
Beef has the equivalent amount of Zinc as 131/2 (3-ounce) servings of salmon at 2,363 calories.

Vitamin B12
Beef has the equivalent amount of Vitamin B12 as 71/2 (3-ounce) servings of skinless chicken breasts at 1,050 calories.

Iron
Beef has the equivalent amount of Iron as 23/4 cups of raw spinach at 19 calories.

Riboflavin
Beef has the equivalent amount of Riboflavin as 41/2 (3-ounce) servings of white tuna meat at 491 calories.

Vitamin B6
Beef has the equivalent amount of Vitamin B6 as 61/2 cups of raw spinach at 46 calories.

Source: U.S. Department of Agriculture, Agricultural Research Service, 2007 USDA Nutrient Database for Standard Reference. Release 20. Based on a cooked serving of beef, visible fat trimmed, the average of the 29 cuts of beef which meet government guidelines for "lean".