Tips

"If you take care of your animals and the land they live on, they will produce a healthy and nutritious product in return.” (Kent Condray)

When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

Milk protein is naturally found in all dairy products and helps build strong muscles to support active lifestyles. Dairy foods are a tasty, convenient and cost-effective way to power up with...

When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.

Sifting flour is only necessary if a recipe calls for it. But you’ll always want to stir flour to "loosen" it before measuring.

Rotate crops to help keep soil healthy. (Jim Sipes)

To freeze sweet corn, you need to cook it first. To keep from over-cooking it, cool it quickly in cold tap water, then ice water. Strain excess water, then bag, seal and freeze.

Grilling is a great technique for cooking beef. It provides maximum flavor and optimal tenderness. Some of the best cuts for grilling are strip steak, flank steak and rib-eye.