To enjoy safe and savory ground beef, remember to use a thermometer as color won’t always indicate doneness. Cook ground beef to a minimum of 160F.

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Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.

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

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Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

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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.

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Work beef into your healthy diet. It has essential nutrients to help us build muscle and maintain energy.

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To steam veggies on the grill, make a foil packet with double layers of foil. Then add vegetables, seasoning and water. Fold and seal the packet and cook over indirect heat.

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Buying larger cuts of beef and slicing them into steaks at home can save you at least a dollar or two per pound. Freeze individually or serve when entertaining a group.  

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