Articles Tagged with ''steaks''

Between March 1 and March 24, visit the Steak-umm designated sweepstakes page and follow the instructions to sign up.

The new line is designed for people who crave high-quality, USDA Choice meat, but prefer to cook in the comfort of their own kitchens.

For years, buying a steak to prepare at home involved the same step: go to the supermarket, rifle through the wrapped foam trays to find the best cut, and take it to the cashier. Even if you were lucky enough to live by a meat market or a butcher and could get custom cuts, you still were able to see the product before bringing it home.

Working at Raider Red Meats seldom gets boring. Employees have to harvest animals, cut steaks, and produce the further-processed items like sausages and shelf-stable meat snacks.

Editor-in-chief Andy Hanacek talks with Jeff Dean of Granite City Food & Brewery about their partnership with Two Rivers.

Executive chef of Bolingbrook Golf Club Chris Polo discusses why the club chose to go with the Bo Jackson’s 34 Reserve Program and what makes the cuts of meat different than others.

Two Rivers has announced a partnership with legendary baseball and football player Vincent Edward “Bo” Jackson to launch Bo Jackson’s 34 Reserve, the latest in Two Rivers’ line of premium offerings for the foodservice market.