According to the USDA, there is no evidence to suggest that food produced in the United States can transmit COVID-19. Learn about food safety during the COVID-19 crisis and how to properly store, prepare, and cook your beef purchases.
Recipe Credit to NYT Cooking: https://cooking.nytimes.com/recipes/1019175-rib-eye-steak-and-potatoes-for-two
1855 Filet with Creamed Parsnip, Glazed Radish and Horseradish Caramelized Onion Cream Garnished with Burnt Onion Oil
Garlic Rubbed Braised Top Round served with Arugula, Brie Cheese, Pear and Oven Dried Tomato on a Crispy Italian Loaf
Pecan and Chipotle rubbed 1855 Beef Sirloin Flap Served with Pickled Carrots, corn tortillas and Mexican Street Corn
Smoked Almond Crusted 1855 Beef Tri-Tip over Roasted Cauliflower Salad with Golden Raisins and Broken Mustard Vinaigrette