Piedmontese Beef Better Beef - Get Ready to Put Beef Back Into Your Life.Finally, there is a way to put real beef back in your life. Better Beef has all the delicious taste you expect from real beef, but with less fat and less cholesterol than skinless chicken. And it's naturally juicy and tender. Now what could be better? Better Beef, Certified Piedmontese Beef: A USDA Certified Process
Better Than Chicken | | per 3.5 oz serving | Calories | Calories
from Fat | Total
Fat (g) | Saturated
Fat (g) | Cholesterol
(mg) | Protein
(g) | | Better Beef* | 104 | 16.5 | 1.9 | 0.6 | 31.5 | 21.6 | | (Certified Piedmontese) | | Chicken (skinless) | 119 | 27.72 | 3.08 | 0.79 | 70 | 21.39 | | Beef (traditional) | 287 | 212.04 | 23.56 | 10.10 | 70 | 17.54 | | Pork (composite) | 275 | 202.50 | 22.55 | 8.17 | 72 | 16.74 | | Turkey (skinless) | 110 | 14.22 | 1.58 | 0.53 | 73 | 22.32 | | Salmon * | 116 | 31.05 | 3.45 | 0.56 | 52 | 19.94 | | Swordfish | 121 | 36.09 | 4.01 | 1.09 | 39 | 19.80 | | * Composite average of 10 Better Beef cuts. Source: Warren Analytical Laboratory 1997. Comparison source: USDA Handbook ff8. |
 |  | For Better Results | | Because Better Beef is naturally-lower in fat, it cooks faster. In fact, it cooks in one-third less time than traditional beef. For best results, be careful not to overcook. Cook the meat very quickly or slowly - never in between. Youll find it tastes best when cooked to an internal temperature of 145° to 150°, just as you would cook a medium rare to medium cut of traditional beef. | | Method | Portion Size | Temperature | Time | | Bake | 4 oz | 375° | 15 minutes | | Barbeque | 4 oz | medium | 10 minutes | | Braise | 2 oz | low | 20-25 minutes | | Broil/grill | 3/4 inch thickness | high | approx. 8 minutes | | Roast | 4-6 Ib | 325° | 15-18 minutes per Ib. | | Saute | 2 oz | 425° | 1 minute/side | | Sear | 4 oz | high | 30-45 seconds/side | | Skewer | 1 inch cubes | high | 6-8 minutes |
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