Sear & Reverse Sear
When cooking a steak the single most important factor is the internal temperature of the meat, period, end of story. But that does not define the whole steak experience. Enter Sear and reverse sear method of cooking. A surge in the popularity of a type of cooking...
How to Make Your Own Jerky
So you’ve got a dinner party coming up and you need a break from traditional hors d’oeuvres. Try something that will knock peoples socks off! Beef Jerky is probably something that makes the list of “common” hors d’oeuvres but it should. If you’re thinking OMG – I...
Wagyu Beef – Why all the Fuss?
Interested in trying Wagyu steak? Click HERE to view our current Wagyu selection! The consumer market in America has been conditioned and driven by “what’s new” for approximately 70 years. Many manufacturers in a variety of industries come out with a whole new line of...
Frozen vs. Fresh
At Nebraska Star® Beef we have a one of a kind program that was designed from the ground up to produce FROZEN all natural (antibiotic free, hormone free from birth) humanely raised, premium beef products. So, how does our program differ from others? Nebraska Star®...
BBQ – Where does Beef Fit in?
Barbecue is one of the most polarizing forms of cooking in the culinary world. Different regions have different styles of cooking, different styles and flavors of sauce, different woods for different flavor of smoke … and in each region, there is no other way than...
Natural Angus Steaks
PETITE CUT STEAKS Petite Cut steaks aren’t just our regular steaks cut thinner to get them to a lighter weight. We use beef from smaller cattle so that our Petite Cut steaks are smaller in cross section, which means that even though they are lighter, we can cut...
Aging Beef: Part Science … but Mostly Art
Aging beef is something that a lot of companies talk about in their marketing, but too few consumers truly understand precisely what they are talking about. The point of aging beef is very simple: To enhance the Premium Steak experience. It also adds significant time...
Seasoning Beef
A great steak shouldn’t NEED seasoning. Lesser steaks and other cuts tend to get more seasoning to help improve the overall experience. So why is the seasoning segment in general such a booming business? Fact is, “seasoning” or spices has been a booming business for...
Ground Beef – It is Not All Created Equal
Ground beef is the “Rodney Dangerfield” of the beef business. If you’re too young to know who Rodney Dangerfield is … Back in the 1980’s he was a comedian that “just don’t get no respect”. Ground beef doesn’t get the respect it deserves either. If ground beef doesn’t...
Flavor in a Flash! – Fresh Frozen vs. Frozen Foods
Like many conveniences that we have today, frozen food is something that we largely take for granted. During the mid-late 1800’s through the early-mid 1900’s there was a tremendous amount of revolutionary development on the refrigerated and frozen food fronts, that...