A:  Grass-fed beef refers to cows that primarily eat grass, and not artificial diets of corn and soy which help to fatten them quickly. Grass-fed beef is thought to have a better taste and be more nutritional than cattle that are fed grains.  

A:  One of the most tender cuts of beef is the filet mignon, also referred to as the tenderloin steak. Other tender cuts are the top sirloin steak, strip steak and ribeye steak.  

A:  The ribeye is a juicy, tender and flavorful cut of beef. You can add flavor to any cut of beef with a dry rub or marinade.

A:  Ground beef percentage refers to the lean-to-fat ratio of the meat. The leanest type of ground beef is 90% lean and 10% fat (90/10). (70/30) and (80/20) are options that may be more flavorful and juicy, however, you should keep in mind that they are higher in saturated fats.  

A:  ALDI beef contains no artificial ingredients, is minimally processed and has no artificial preservatives or dyes.  

A: According to the USDA, fresh ground beef can be refrigerated 1 to 2 days before cooking or freezing. Other cuts of beef like steak can be safely stored in the refrigerator 3 to 5 days before cooking or freezing. After cooking, beef can be stored in the refrigerator for 3 to 4 days.  

A: Other than checking the use by date, you can tell when beef is spoiled if it has a slimy texture or looks discolored. Other signs that beef is spoiled is if it smells rotten. When in doubt, it is best to throw the meat out to be safe.  

A:  Popular cuts of beef that are good for grilling are the strip steak, top sirloin steak, flank steak, T-bone steak, ribeye steak, filet mignon, porterhouse steak and ground beef.  

A:  Fattier cuts of beef are a good for slow cooking because they don’t dry out as quickly and add extra flavor to vegetables. Popular cuts of beef to prepare in a slow cooker are chuck roast and rump roast.   

A:  A rare steak is typically done when it reaches an internal temperature of 125 °F with 3 minutes of rest off the heat. A steak is medium-rare when it reaches an internal temperature of 130 to 135 °F. A steak is medium between 135 to 140 °F. Medium-well is typically 140 to 150 °F.  

Other than checking the use by date, you can tell if ground beef is bad if it smells rancid, is discolored or has a slimy texture.  

A:  Yes, plain fresh beef is keto-friendly and can be a staple in a keto diet. Always check with your dietician or physician to see what works best for your dietary needs.